Favorite Summertime Pasta in Minutes

Creamy Summer Squash Pasta

I absolutely fell in love with this recipe and now I am waiting for more summer squash to ripen! The almonds add a subtle crunch, the pasta gets creamy from the parmesan but stays light due to the lemon juice and pasta water. Serve with our MAS Blanco Fresco or Bokisch Verdejo for a perfect match!

Ingredients

½ a package of fusilli pasta
⅓ cup garlic cloves
2-3 summer squash (crookneck)
¼ cup slivered almonds
1 tsp red chili flakes
1 lemon
1 cup arugula/spinach mix
¼ cup fresh parmesan
fresh basil to garnish

Instructions

Roughly chop a ton of garlic
Slice the summer squash and cut the large pieces in half
Saute in olive oil until browned.
Add the slivered almonds and let it get caramelized...but not quite!
Meanwhile cook the pasta and reserve some of the pasta water.
Add the drained pasta to the cooking pan with the squash.
Add a dollop of butter, lemon juice and parmesan.
Stir on low heat until it gets creamy.
Add the arugula-spinach mix and the reserve pasta water as needed.
Garnish with fresh basil and parmesan.

Notes

Honestly I didn't take exact measurements when I made this, I just dotted down my notes. Make adjustments to the ingredients as you like!

I love these antique ceramic plates I discovered last year in Spain. They have been well loved and I can only image all of the wonderful soups, bean stews and saucy pastas that have been enjoyed around the table. If these plates could talk, what would their story be?