Summer Squash And Basil Pasta

1. 1

   Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.

2. 2

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

3. 3

   Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

4. 4

   Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.