Lemony Summer Squash Orecchiette
Prep time
Cook time
Total time
This lemony summer squash pasta is a great easy summer meal! If you don't have summer squash on hand, another seasonal vegetable would be equally delicious.
Author: Jeanine Donofrio
Recipe type: Main dish
Serves: 3
Ingredients
- 3 small summer squash (or 2 medium)
- 8 ounces orecchiette pasta
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 1 garlic clove, minced
- 1 teaspoon finely chopped rosemary
- 2 cups chopped spinach or (or chard or kale)
- Juice of ½ lemon, more to taste
- ⅓ cup feta cheese
- 2 tablespoons capers
- A few pinches red pepper flakes
- grated Parmesan cheese, optional
- Sea salt & fresh black pepper
Instructions
- Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry.
- Cook the pasta in a pot of salted boiling water until al dente.
- In a large skillet heat the oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned.
- Stir in the lemon juice, then add the spinach and toss. Add the pasta along with a bit of the starchy pasta cooking water.
- Stir in feta, capers and red pepper flakes. Season to taste and add Parmesan cheese, more lemon juice, and drizzles of olive oil, as desired.
Notes
Vegan option: skip the cheese and serve with dollops of pesto.
Recipe by Love and Lemons at https://dailycove.info/lemony-summer-squash-orecchiette/%3C/div%3E%3Cdiv
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