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+ servings

Summer Squash and Lemony Basil Pasta


  • ¼ cup olive oil
  • 2 lbs assorted summer squashes and zucchini, quartered lengthwise, sliced
  • 8 garlic cloves, minced
  • Fine grain sea salt
  • 1 tsp Aleppo-style pepper + more for serving
  • 12 oz large tube pasta
  • 2 oz Parmesan, grated (about ½ cup) + more for serving
  • 1 Tbsp fresh lemon juice
  • ½ cup basil leaves


  • In a large skillet over medium heat warm the oil
  • Add the garlic and cook, stirring occasionally, until it's beginning to smell and is lightly brown (~2 or 3 minutes)
  • Add the squash, along with a strong pinch of sea salt
  • Cook, tossing occasionally, until the squash has begun to break down (they may start to stick to the skillet a bit, which means you've arrived!) ~ 12-15 min
  • Sprinkle 1 tsp Aleppo-style pepper over the top
  • Meanwhile, cook the pasta according to the package directions, stirring occasionally, until it's (very) al dente (** Note: reserve a cup of the pasta water)
  • Transfer the pasta to the skillet, along with ½ cup pasta water
  • Cook the pasta, adding 2 oz Parmesan in stages along with more of the pasta water, as needed, until the sauce has coated the pasta and the pasta is al dente
  • Add the lemon juice and the majority of the basil
  • Divide the pasta among the bowls and top with more Parmesan, Aleppo-style pepper, and the remaining basil