Summer Squash Pasta
Summer Squash Pasta
Rated 5.0 stars by 1 users
Ingredients
½ box rigatoni pasta
1 yellow zucchini squash, sliced into rounds
1 green zucchini squash, sliced into rounds
¼ cup pine nuts
2 tablespoons olive oil
2 tablespoons salted butter
1–2 handfuls arugula
½ cup grated Parmesan cheese, , plus more for garnish
-
1 teaspoon Morton & Bassett 100% Organic Parsley
-
1 teaspoon Morton & Bassett 100% Organic Coarse Ground Black Pepper
-
1 teaspoon Morton & Bassett 100% Organic Calabrian Chilies
Salt, to taste
Directions
Bring a large pot of salted water to a boil and cook rigatoni until al dente. Drain and set aside.
In the same pan, heat olive oil over medium heat. Add the sliced yellow and green zucchini.
Season with M&B Organic Parsley, M&B Organic Coarse Ground Black Pepper, M&B Organic Calabrian Chilies, and a pinch of salt. Cook until the zucchini begins to soften and lightly brown.
Add the pine nuts and toast for 1–2 minutes, stirring frequently.
Lower the heat and add the arugula along with the butter. Stir until the arugula begins to wilt and the butter is fully melted.
Add the cooked rigatoni back into the pan and toss until everything is evenly coated and combined.
Plate the pasta and finish with grated Parmesan cheese, an extra sprinkle of M&B Organic Calabrian Chilies, M&B Organic Coarse Ground Black Pepper, flaky salt, and additional pine nuts if desired. Serve immediately.
Servings
4
Cook Time
25 minutes
A quick delicious dish with the fresh flavors of zucchini and arugula with the richness of Parmesan and butter.
Author:Morton & Bassett