The stalwart summer squash takes center stage in this recipe.
Sautéed and served as a side, summer squash is an easy dish, and its delicate taste comes through. Beyond that, it can handle a supporting role in entrées, such as this one, with several ingredients.
Put another way, if we were writing its performance review, we’d say summer squash is versatile and works well with others.
Ingredients:
1 medium shallot, minced
2 cloves garlic, minced
1 tablespoon olive oil
1 medium yellow squash, chopped into ½” cubes
7 to 8 Roma tomatoes, quartered and chopped into ½” cubes
½ lb. Gemelli (or penne) pasta
2 cups baby spinach
¼ cup fresh basil, julienned
¼ cup freshly grated Pecorino Romano cheese
Salt and pepper to taste
Optional: crushed red pepper flakes
To make:
Over medium high heat, sauté shallot and garlic in 1 tbs olive oil until translucent. Add squash, stirring occasionally until slightly softened. Add Roma tomatoes, salt to taste, and simmer for 10 minutes or until tomatoes release their juice.
Meanwhile, cook pasta 10 minutes or until al dente. Drain pasta and add to vegetables (save ½ cup of pasta water). Add the baby spinach and basil, stir until wilted. Add grated cheese.
Taste and adjust with salt and ground pepper. If mixture is dry, add small amount of pasta water.
Serve with additional grated cheese and red pepper flakes, if desired.
