Thursday, July 31, 2014
Inquirer Daily News

Fusilli with Summer Squash

By Grace Dickinson

4 serving(s)

-4 oz. fusilli, or other short-cut pasta

-3 Tbsp. butter, divided

-3-4 large shallot cloves (about 1/3 cup), diced

-2 medium-large summer squash, such as one zucchini and one yellow squash, sliced

-1 3/4 Tbsp. lemon juice

-1/4 tsp lemon zest

-3/4 tsp. red chili pepper flakes

-1/2 cup fresh Parmesan, grated

-Salt and pepper, to taste

Cook pasta in large pot of boiling salted water, until al dente, according to package directions.

In large sauté pan, heat 2 Tbsp. butter over medium-high and add shallots. Sauté until shallots are nearly translucent. Stir in red chili pepper flakes. Add squash, and season with salt, to taste. Cook until squash are tender. Stir in lemon zest. Add 1/4 cup Parmesan.

Toss squash with drained pasta and remaining Tbsp. butter. Top with remaining Parmesan, and serve.

 

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