I have a new favorite recipe to share with you. It’s great for summertime because it has fresh veggies and a lighter taste…think pasta primavera. It’s called Zucchini Parmesan Pasta.
Start by boiling water to cook the pasta noodles. I went with Rigatoni, but any type of noodle will work. Cook the pasta according to box instructions or al dente. Reserve about ¾ cup of the pasta water before draining.
While the pasta is cooking, chop the veggies. I found using small pieces helped the veggies cook faster and made it easier to turn into a sauce further into the recipe.
Heat oil in a skillet over medium heat. Make sure you are using a skillet large enough to hold the noodles when it comes time to mix! Add the zucchini, squash, garlic, red pepper flakes, and thyme. Season with salt and pepper. Cook the ingredients until the veggies are caramelized and golden brown. Your kitchen will smell amazing!
Now it’s time to “mash” the veggies into a sauce. I found it best to transfer the veggies to a glass mixing bowl but you can keep everything in the pan if you prefer…one less dish to do later 😊 Use a potato masher to mash the veggies into smaller chunks. The beauty of this is you can make the sauce as thin or chunky as you like. If you want more of a true sauce, you can use a food processor or blender to puree the veggies.
Transfer the veggies back to the skillet. Add about ½ cup of the reserved pasta water and bring to a simmer. Add the butter and parmesan cheese and stir until melted. Add the noodles and stir until coated. If you think the sauce is too thick, add another ¼ cup of the reserved pasta water to thin it out. I don’t think this is necessary but it’s all about making the dish your own.
Stir in about 90% of the chopped basil. I like to save some to garnish before serving.
After plating the pasta, sprinkle more basil and parmesan cheese on top, and enjoy!
I hope you find this recipe as delicious as I do! The recipe can be found here.