SUMMER SQUASH AND BASIL PASTA
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Provided by Chris Morocco
Categories Bon Appétit Summer Pasta Yellow Squash Squash Zucchini Garlic Dinner Quick & Easy Quick and Healthy Vegetarian Parmesan Basil
Yield 4 servings
Number Of Ingredients 9
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.
YELLOW SQUASH WITH BASIL
Make and share this Yellow Squash With Basil recipe from Food.com.
Provided by JacquelineS
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet over medium-high heat.
- Saute squash until browned, about 5 minutes.
- Add garlic; saute 1 minute.
- Add water, salt and pepper.
- Simmer until squash is tender, 6-7 minutes.
- Stir in basil.
Nutrition Facts : Calories 42.8, Fat 3.5, SaturatedFat 0.5, Sodium 79.3, Carbohydrate 2.7, Fiber 0.8, Sugar 1, Protein 0.9
ROASTED YELLOW SQUASH
This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep!
Provided by Blair Lonergan
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
- Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
- Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 65 kcal, Carbohydrate 4 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 60 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
YELLOW SQUASH
I thought I would try creating something I hadn't seen before. I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.
Provided by ANN_GIRL
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt and pepper. Stir, to blend in seasonings, and serve.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 5.5 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 123.4 mg, Sugar 0.7 g
YELLOW SQUASH WITH FRESH BASIL AND TOASTED PECANS
This is from the April 2007 issue of Vegetarian Times. Their photo is so pretty! They used baby pattypan squash.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Toast pecans in dry skillet over medium-high heat 4 to 6 minutes, or until golden brown and fragrant, shaking pan often. Set aside to cool.
- Fill large pot with 1 inch water. Set steamer basket in pot, cover, and bring water to a boil. Place squash in basket.
- Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender.
- Transfer squash to large bowl.
- Toss with olive oil, basil and pecans. Serve hot, or at room temperature.
Nutrition Facts : Calories 81.8, Fat 6.9, SaturatedFat 0.8, Sodium 1.2, Carbohydrate 5, Fiber 0.5, Sugar 0.2, Protein 1.8
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