This summer squash and zucchini pasta dish is a savory and satisfying meal that is sure to appeal to anyone looking for a flavorful and healthy meal. The thinly sliced summer squash and zucchini add a delightful texture and freshness to the dish, while the garlic and olive oil provide a rich and aromatic flavor. The parmesan cheese adds a nice salty tang, and the fresh basil leaves provide a burst of freshness. This dish is perfect for a quick and easy weeknight dinner, and can be enjoyed by anyone who loves vegetarian or vegan meals. It's also a great option for those looking for a low-carb or low-calorie meal, as the summer squash and zucchini provide a filling and nutritious alternative to traditional pasta. Overall, this dish is a delicious and well-rounded meal that is sure to please even the pickiest of eaters.
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Ingredients
2 summer squash (thinly sliced)
2 zucchinis (thinly sliced)
1/4 cup(s) grated parmesan cheese
fresh basil leaves (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the thinly sliced summer squash and zucchini to the skillet and sauté for 3-4 minutes until they start to soften.
4. Add a pinch of salt and pepper to the skillet and continue to sauté the vegetables for another 3-4 minutes until they are tender and lightly browned.
5. Add the cooked pasta to the skillet and toss it with the vegetables and garlic.
6. Remove the skillet from the heat and stir in the grated parmesan cheese until it is well combined with the pasta and vegetables.
7. Season the pasta with additional salt and pepper to taste.
8. Garnish the pasta with fresh basil leaves and serve immediately.
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