Summer Squash And Basil Pasta

Summer Squash And Basil Pasta

Ingredients:
1/4 cup Olive OIl
8 garlic cloves, sliced thin
2 pounds assorted summer squashes and zucchini, quartered lengthwise
Kosher salt
1 teaspoon Aleppo-style Pepper
12 oz. paccheri, ziti, or other large tubes pasta
2 ounces Parmesan cheese (about 1/2 cup)
1 tablespoon fresh lemon juice
1/2 cup basil leaves, divided

Directions:

Heat oil in a large skillet over medium heat.  Cook garlic, stirring until lightly browned around the edges, about 4 minutes.  Add Squash and increase heat medium-high: season with salt.  Cook tossing occasionally, until squash begins to break down.  

Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12 to 15 minutes.  Toss in 1 teaspoon Aleppo-style pepper.  

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until it is very al-dente.  

Transfer pasta with a slotted spoon or spider to the skillet with the squash and add 1/2 cup pasta cooking liquid.  Cook pasta, adding 2 oz. Parmesan in stages along with more cooking liquid as needed, until sauce coats pasts and pasta, is al dente.  

Toss in lemon juice and most of the basil.  Top with more Parmesan and Aleppo-style pepper and remaining basil.