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Lemony Summer Squash Pasta

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 30 min
  • $$
Gatheredtable
adapted fromLove and Lemons

Ingredients

  • 1 clove garlic, minced
  • 1 teaspoon finely chopped fresh basil
  • 2 cups spinach, chopped
  • 2 zucchini
  • 1 pound farfalle pasta
  • 2 tablespoons extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/3 cup feta cheese
  • 2 tablespoons capers
  • 2 teaspoon red pepper flakes (optional)
  • 2 tablespoon parmesan cheese (optional)
  • sea salt and pepper, to taste

Directions

Prep: 1. Mince garlic. 2. Chop: basil and spinach. 3. Thinly slice squash, about 1/8 inch thick. Lay squash slices on a towel while pasta cooks. Make: 1. Cook pasta until al dente. 2. In a skillet heat oil over medium-low heat. 3. Add garlic and basil. Stir until fragrant, then add sliced squash, salt and pepper. Stir, then let squash cook on each side until lightly browned. 4. Add lemon juice, stir, then add chopped spinach. Stir again. 5. Cook spinach until they're just beginning to wilt, then add in pasta along with a bit of starchy pasta water. 6. Stir in feta, capers and red pepper flakes. 7. Taste and adjust seasonings - add shaved parmesan cheese, more lemon, and a little bit more olive oil if you like.

Notes

Make it your own by subbing your favorite leafy green for spinach or yellow summer squash for the zucchini!

Goes great with these recipes

Mixed Greens and Orange Salad
Balsamic Tomatoes with Cherries
Cherry Tomato, Melon and Mint Salad
Garlic and Herb Tomatoes
Tarragon-Tomato Salad
Simple Green Salad

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