In most countries, summer squash season is incredibly short: at best from the beginning of July to the middle of September. Of course, they can be found in other seasons, but the most delicious dishes come out when you use seasonal ingredients.
The variety of yellow squash refers to a type of pumpkin, and it has quite a few relatives, one of which is zucchini. So far, much is being said about whether there is a difference between these two vegetables, but none of the arguments have so far been resolved. Although some chefs say that zucchini is a little sweeter, and that’s why people add it to desserts.
While the summer is still around, and the squash is still in season, let’s see how you can cook a delicious and healthy pasta without using a piece of meat.
The ideal pasta for this dish would be long, flat and narrow, like linguine. Even better, if the pasta has a flavor, like basil and garlic.
4 medium plates
- 4 cloves of garlic
- 0.8 oz of zucchini
- 12.3 oz of yellow squash
- 3.8 oz of linguine pasta with a taste of basil and garlic
- 1 cup basil leaves
- 2 pinch chili pepper flakes
- 5 tablespoons of pecorino romano, grated.
- Salt and pepper to taste.
How to cook:
Crush the garlic and finely chop it.
In a frying pan, heat olive oil and fry garlic over medium heat until fragrant, this will take approximately 1 minute.
Cut the zucchini and the yellow squash into semi circles and toss with garlic in a pan. Cook over medium heat for 7 minutes until the vegetables become soft. Season to taste.
Cook pasta following the directions on the package.
Leave a little broth from the pasta in a separate bowl; we will need it later.
Add basil, pasta and chili flakes into the pan with vegetables. Mix well, add a ladle of broth, a little olive oil, and cook, stirring for 3-5 minutes.
Broth + olive oil helps to collect the remains of ingredients from the bottom of the pan and emulsify them into a thick sauce.
Lower the heat, add pecorino, toss pasta a few times and serve.