Summer Squash Spaghetti
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- ½ summer squash
- ½ zucchini
- ½ pint grape tomatoes
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- ½ cup dry white wine
- 1 tsp each parsley & marjoram
- zest and juice of 1 lemon
- 6 oz spaghetti al dente (cooked but firm), reserving 1 cup cooking liquid
- ¼ cup grated Parmesano-Reggiano cheese
Special Equipment
- sauté pan
- microplane/zester
- cheese grater
How-to
- Brush vegetables with olive oil, add salt and pepper, and grill about 5 minutes each side; let cool, then chop and set aside
- Cook pasta al dente, according to package directions
- While pasta is cooking, heat butter and oil on medium-low and sauté garlic and crushed red pepper flakes 2 minutes
- Add in the grilled vegetables and cook for 3-5 minutes
- Add wine, lemon zest and juice, and herbs. Simmer until wine has reduced by half. This can simmer until pasta is done
- Drain cooked pasta, reserving 1 cup of cooking liquid. Add pasta and cheese into the white wine and vegetable sauce. Toss together. Add cooking liquid gradually to reach the desired consistency
- Serve with crusty bread or grilled garlic bread