Summer Squash Pasta

Name: Summer Squash Pasta
Total time: 20 min
Ingredients: 8 ounces favorite pasta (I used ziti); 1/4 cup pine nuts (or other crushed nuts such as cashews); 5 tbsp unsalted butter; 2 minced garlic cloves; 1 small to medium zucchini squash, sliced; 1 small to medium summer squash, sliced; salt and black pepper to taste; 4 ounces feta cheese or ricotta cheese, crumbled; 1/4 cup fresh basil leaves

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www.southernplate.com

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Total: 20 minutes

pasta squash

Ingredients

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8 ounces favorite pasta (I used ziti)1/4 cup pine nuts (or other crushed nuts such as cashews)5 tbsp unsalted butter2 minced garlic cloves1 small to medium zucchini squash, sliced1 small to medium summer squash, slicedsalt and black pepper to taste4 ounces feta cheese or ricotta cheese, crumbled1/4 cup fresh basil leaves

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Instructions

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Step 1

Bring a pot of salted water to a boil and cook the pasta according to the directions.

Step 2

While the pasta is cooking, heat a skillet over medium-low heat. Add the nuts with 1 tablespoon of butter. Toss and stir them until they are coated (about 2-3 minutes).

Step 3

Heat a skillet over medium heat and add the rest of the butter. Whisk it constantly until brown bits begin to form on the bottom. When that happens, add the garlic and the squash and toss to coat, then cook for 5 minutes until the zucchini softens. Add salt and pepper.

Step 4

Add the cooked pasta to the skillet. Turn the heat to low. Toss the pasta and squash well, making sure everything is combined and has a bit of butter on it. Crumble in the goat cheese or add ricotta and coat. Add more black pepper if desired.

Step 5

Stir in the fresh herbs like basil if you like and serve it up to your happy and hungry friends and family.