| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 heaping cups orecchiette (about half of a 16-ounce box)
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, thinly sliced
- 3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1 1/2 cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander.
- Meanwhile, heat the olive oil and garlic together in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash and 1/2 teaspoon salt. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender and starting to break down, 6 to 8 minutes.
- Add 3/4 cup of the reserved cooking water to the squash and bring to a simmer. Cook, stirring and breaking up the squash with a wooden spoon, until the sauce is slightly thickened, about 1 minute. Add the pasta and toss until well coated. Add more cooking water to loosen, as needed. Season with salt.
- Divide the pasta among bowls. Drizzle with more olive oil and sprinkle with the Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 444 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 13 mg |
| Sodium | 552 mg |
Reviews
I was looking for a way to use leftover roasted yellow & zucchini squash when I saw your class. I modified it by sautéing cherry tomatoes with the garlic, then added the leftover squash just before adding the pasta water. I also added red pepper flake and basil as you suggested in the class. Thank you Ali! It was simple and delicious (and you gave me another way to get my hubby to eat his veggies ☺️).
I was pleased with how easy and fast this came together. The flavor was over the roof with just a few simple ingredients. Will definitely be making this more often!
It has everything! The summer squashes, the pasta, the parm cheese was a perfect blend. Definitely worth making again.
I was skeptical that with so few ingredients this would have any flavor but it is bowl-licking delicious! In the video the chef suggests adding some spice if preferred so I added some chopped fresh roasted hatch chili in with the summer squash. Yummy!
This recipe is so good and so delicious!! Very easy to make – I am definitely saving this one.