Summer Spaghetti

SUMMER SQUASH PASTA SO SWEET AND DELICIOUS YOU’LL BE COMING BACK FOR MORE AND MORE!

Ingredients:
Spaghetti or bucatini (half pound)
1 italian squash / zucchini
1 pint sungold cherry tomatoes
3 cloves garlic, minced
Parmesan, grated
Basil
Olive oil
Salt and pepper

Directions:
Finely dice your squash, slice cherries into halves or quarters, mince garlic.

In a saucepan, heat olive oil and sauté garlic for a minute before adding in the squash and crisping up a bit. Add in tomatoes, season with salt and pepper and simmer for 5 minutes or until the tomatoes have cooked down. Add in chopped basil.

Meanwhile, cook your spaghetti al dente in a pot of salted boiling water. Make sure to set aside some pasta water.

Once the pasta is cooked, directly transfer into the sauce, adding in a little pasta water and fresh grated parm. Mix well to emulsify. Add more pasta water and parm until desired texture is reached.

Plate and garnish with more fresh basil and fresh cracked pepper. Recipe is super adaptable to taste and preferences.