This is a really easy, light summer pasta. My brother gave me some yellow summer squash that he and Amanda grew. I grow basil on my roof deck. I just happened to have a bag of peas and a lemon, so it all came together perfectly. As you can see, I used whole wheat rotini instead of the suggested gemelli.
Pasta with Yellow Squash, Peas and Basil
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: Serves 4
Coarse salt and ground pepper
8 ounces gemelli or other short pasta
3 medium yellow squash, quartered lengthwise and thinly sliced
1 package (10 ounces) frozen peas
4 tablespoons butter, cut into small pieces
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan
1/2 cup torn fresh basil leaves
In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.