🍽️Lemony Garlic Yellow Squash Pasta

Serves: 4 Time: 25–30 minutes Flavor: bright, garlicky, silky Pasta: spaghetti or linguine

Ingredients

• 2 lb yellow squash, halved lengthwise and sliced 1/4-inch
• 3 tbsp olive oil, plus more to finish
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 12 oz spaghetti or linguine
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• Zest of 1 lemon + 2–3 tbsp lemon juice
• 1/2 cup grated Parmesan or Pecorino Romano, plus extra to serve (buy a 3–4 oz wedge)
• 1/2–3/4 cup reserved pasta cooking water
• 2 tbsp butter (optional, for silkiness)
• 1/4 cup fresh basil or parsley, chopped (about 1 small bunch)
• Extra-virgin olive oil, to finish

Instructions

1. Sauté squash

• Heat 2 tbsp olive oil in a wide skillet over medium-high. Add squash, 1 tsp salt, and black pepper. Cook 7–10 minutes until golden in spots and tender. Transfer to a bowl.

2. Boil pasta

• Cook pasta in well-salted water until al dente. Reserve at least 1 cup pasta water; drain.

3. Aromatics

• Lower skillet to medium. Add 1 tbsp olive oil (if needed), garlic, and red pepper flakes; cook 30–45 seconds until fragrant.

4. Emulsify sauce

• Add hot pasta, butter (if using), cheese, lemon zest and juice, and 1/2 cup pasta water. Toss vigorously to create a silky sauce, adding more water as needed.

5. Combine and finish

• Fold in sautéed squash and herbs. Taste and adjust salt/pepper/lemon. Serve with extra cheese and a drizzle of olive oil.

Optional add-ins

• Veg: cherry tomatoes, peas, or toasted almonds
• Protein: shrimp, grilled chicken, or chickpeas