Pasta with Zucchini, Squash, Arugula, Basil, and Lemon

Tonight we prepared a light and easy meal using zucchini, squash, baby spinach and baby arugula from our Farm Share.  We made slight modifications to the recipe (chopped vegetables instead of julienning, pesto instead of basil) and it turned out wonderfully!  This is a nice summery pasta that requires little cooking.

Pasta with Zucchini, Squash, Arugula, Basil and Lemon
(Adapted from Epicurious.com)

3/4 tsp salt
3/4 lb pasta (e.g. whole-wheat fettuccine)
1 tbsp. olive oil
1 medium zucchini, julienned
1 medium yellow squash, julienned
4 or 5 sprigs basil, leaves shredded
1 bunch arugula, coarsely chopped (about 1 1/2 c.)
3/4 c. halved cherry tomatoes
1 tsp lemon zest
1 tsp fresh lemon juice

Bring 4 qts water to a full boil.  Add 1/4 tsp salt and stir in pasta.  Cook 5 to 8 minutes or until noodles are al dente (tender but firm).  While pasta cooks, warm oil in a large sauté pan over medium heat.  Add garlic, swirl for a moment and reduce heat to low.  Do not let garlic get brown.  Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes.  Season mixture with 1/4 tsp salt and remove pan from heat.  When pasta is finished cooking, drain noodles.  Combine noodles thoroughly with zucchini mixture over low heat.  Add basil, arugula, and tomatoes and season with remaining 1/4 tsp. salt.  Sprinkle with lemon zest and juice and stir to combine.  Serve immediately

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