Gemelli with Yellow Squash, Peas, and Basil

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Gemelli with Yellow Squash, Peas, and Basil

Chill out tonight by using just one burner for dinner. Parmesan and butter (plus a bit of pasta water and lemon juice) make an instant delicately creamy sauce that flatters veggies in this Carefree supper.

Prep: 25 minutes
Total: 25 minutes
Ingredients

Serves 4

* Coarse salt and ground pepper
* 8 ounces Gemelli or other short pasta
* 3 medium yellow squash, quartered and thinly sliced Lengthwise
* 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

Directions

1st 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.
2nd This 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.

From Everyday Food, July / August 2008 | Send Me a Free Preview Issue Now!
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