loveandlemons5.0
Lemony Summer Squash Orecchiette
This lemony summer squash pasta is a great easy summer meal! If you don't have summer squash on hand, another seasonal vegetable would be equally delicious.
👥 3 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
📝 Preparation Steps
1
Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry.
2
Cook the pasta in a pot of salted boiling water until al dente.
3
In a large skillet heat the oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned.
4
Stir in the lemon juice, then add the spinach and toss. Add the pasta along with a bit of the starchy pasta cooking water.
5
Stir in feta, capers and red pepper flakes. Season to taste and add Parmesan cheese, more lemon juice, and drizzles of olive oil, as desired.
capers2 tablespoonsgrated Parmesan cheese, optional
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