I might have gone a little crazy with the zucchini lately. Really, its not my fault. It seems that zucchini and summer squash has taken over the farmers market, and being 25 cents a piece – its hard to resist. And so I bought. And bought. And then realized that I might have bought too much.
Luckily I found this wonderful recipe over at Epicurious. It’s simple, its super quick (I think it took me a grand total of 10 minutes to make), and it was delicious. Using fresh ingredients is key here, especially since there are so few of them, you want each star to shine.
We took a trip up to a cute little town called Marietta, OH the other weekend, and there I found a really cool store, Rossi Pasta, that sells fresh gourmet pasta! They have so many fun flavors, I’ll definitely be going back for more. Or, since I know can make homemade pasta, thanks to the Daring Cooks, I might just steal their flavor combos!! Cooking with fresh pasta makes such a big impact on the final outcome of your dish – it just tastes SO much better, and it only takes a fraction of the cooking time!
Pasta with Summer Squash and Rosemary Butter
(Epicurious – Published in Gourmet Magazine June 1999)
1 pound pasta
2 medium zucchini
2 medium yellow squash
5 tablespoons unsalted butter
1 tablespoon finely chopped fresh rosemary
1 garlic clove, minced
Cook pasta according to package directions. Reserve 1 cup of the pasta water.
Meanwhile, trim the ends off the squash and cut into 1.5″x1/4″ sticks.
Melt the butter in a deep skillet and sauté the vegetables, string gently, for two minutes.
Add the minced garlic, rosemary, and pepper to taste.
Satee for two more minutes, stirring gently, until the vegetables are just barely tender, about 2 more minutes.
Add the cooked pasta to the vegetables and 1/4 cup of the reserved pasta water, stirring to evenly combine, until just heated through.
If the pasta becomes too dry, add an additional 1/4 cup of the pasta water as needed.
Serve with parmesan cheese and freshly cracked pepper.