Mixed Squashes and Basil Pasta


  • 2 tablespoons olive oil

  • 1 to 1 1/2 lb Sunburst squashes and zucchinis, halved lengthwise and cut crosswise into 1/8-inch-thick slices

  • 2 garlic cloves, finely chopped

  • 1/2 cup water

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/4 cup finely chopped fresh basil

  • your favorite cooked pasta

  • grated parmesan


  • Heat 1 tablespoon oil in a large skillet over moderately high heat until hot, then add all the squashes, stirring occasionally, until browned, about 5 minutes.

  • Add garlic, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

  • Make your favorite pasta and add the sauté squashes on top of each pasta plate.

  • add grated parmesan to taste and enjoy!

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