Linguine With Summer Squash Tomatoes And Basil Food

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

TOMATO BASIL LINGUINE

Steps:

• In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.

LINGUINE WITH SUMMER SQUASH, TOMATOES, AND BASIL

Steps:

• Whisk olive oil, garlic, 1/2 cup of basil, salt, and pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat.
• Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 5 to 10 minutes; drain. Transfer pasta to a serving bowl.
• While the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle 1/2 cup chopped basil over the dish. Season with salt and pepper to serve.

SUMMER SQUASH AND BASIL PASTA

Steps:

• Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
• Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
• Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

PASTA WITH BASIL AND SUMMER SQUASH

Steps:

• Heat large covered saucepan of salted water to boiling. Add pasta; cook.
• Meanwhile, in a nonstick, 12-inch skillet, add squash and oil. Cover and cook, stirring occasionally until tender, 8 minutes. Stir in pesto and 1/2 tsp of salt; healt to boiling. Add tomatoes with any juice and cook, 2 minute.
• Meanwhile, spoon ricotta into a small serving bowl.
• Drain pasta. In large serving bowl, toss pasta with squash mixture. Scoop ricotta dollops onto each serving. Garnish with basil sprigs.

SUMMER VEGETABLES WITH LINGUINE

Steps:

• Cut yellow squash and zucchini into thirds lengthwise.
• Cut each third into 1/4 inch thick slices.
• Cut red bell pepper into thin strips.
• Set aside.
• Cook pasta according to package directions.
• Drain and keep warm.
• Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
• In a large skillet, heat olive oil over medium high heat.
• Add squash, zucchini, red bell pepper, mushrooms and garlic.
• Stir fry for 2-3 minutes or until vegetables are crisp tender.
• Stir wine mixture and drizzle over vegetables.
• Toss to coat and allow to heat through.
• To serve, toss vegetables with pasta until well mixed.
• Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
• This recipe calls for dried herbs but of course use fresh if you have them.
• This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.