Summer Squash Sauce With Pasta

1. 1

   Bring a large pot of salted water to a boil. While it comes up to temperature, grate the zucchini using the large holes on a box grater.

2. 2

   In a large saute pan over medium-high heat, melt butter into the olive oil. Add onion and garlic and saute until fragrant, about 5 minutes. Add the grated squash and sprinkle generously with salt and pepper. Saute until soft, and most of the liquid has evaporated, about 15 minutes. Add a dash of ground nutmeg to taste.

3. 3

   As the squash mixture cooks, cook the pasta or gnocchi to al dente, then use a slotted spoon to scoop it from the water directly into the saute pan with the squash. Cook for another minute or so in the pan, then serve. Sprinkle with grated Parmesan cheese or with a splash of good olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.