Summer Squash Linguine

June 16, 2011 · 6 comments

Summer Squash Linguine

Adapted from Super Natural Every Day

What I love most about Heidi Swanson’s cooking is that it is basic and simple, yet rewarding. Here she combines a whole grain pasta and a typical durum semolina variety – perfect for those holding out on the whole grain varieties! She also brilliantly shreds the squash so it becomes almost a part of the pasta, which is perfect for vegetable averse children. We simply loved this elegant dish.

  • 1 large zucchini, coarsely grated
  • 1 large yellow squash, coarsely grated
  • Kosher salt
  • 4 oz. whole wheat linguine
  • 4 oz. durum semolina linguine
  • 2 tablespoons olive oil
  • 1 large garlic clove, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon unsalted butter
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 4 large basil leaves, julienned
  • Freshly ground black pepper
  • Grate the zucchini and the yellow squash into a colander. Sprinkle with kosher salt and allow to sit in the sink (or over something to catch the water) for at least 10 minutes. This step will help the squash release its water before cooking.
  • Meanwhile, in a large pot, bring a 3 quarts of cold water to a vigorous boil. Add 1 tablespoon of kosher salt, then the pasta. I used two different brands of pasta and each had a different cooking time. Start with the pasta with a longer cooking time (in my case this was only one minute), then add the second pasta such that they will be done at the same time. People that really know how to make pasta might be horrified by this method, but it worked for me. Before draining the pasta, reserve about 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander and set aside while you prepare the vegetables.
  • In a large skillet, heat the olive oil over medium-high heat. Add the sliced garlic and the red pepper flakes. Watching carefully as not to burn the garlic, cook for a couple minutes while stirring every so often. While you wait for the garlic to brown, use your hands to squeeze the remaining water from the zucchini and yellow squash. Once its as dry as you can get it, add it to the skillet and cook for 2 to 3 minutes. Add the pasta to the skillet and toss to incorporate the vegetables with the linguine. Add some of the reserved cooking water to facilitate this process and begin creating a sauce. Add the butter to the pan and then the cheese. Remove the skillet from the heat.
  • To serve, use tongs to grab equal parts linguine and vegetables. Top with additional grated cheese, if desired, then finish with julienned basil and a crank or two of black pepper.
  • Quick Tips
  • 1. This is a great way to present vegetables to kids because you can hardly see them! If you have a severe case of vegetable-phobia on your hands, consider using 2 yellow squash so no green appears in the dish whatsoever. It will look like a big bowl of plain pasta!
  • 2. If you prefer more heat, double up on the red pepper. I cut the amount by half to accommodate the spice-sensitive palates of my children.
  • 3. I might consider adding a few toasted breadcrumbs at the end next time for some textural complexity.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4


 

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{ 6 comments… read them below or add one }

Beetnik Mama June 17, 2011 at 12:21 pm

This looks absolutely delicious! I can’t wait to try it with summer squash from our garden . . . won’t be long now!

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Alicia June 17, 2011 at 3:09 pm

Thanks for the comment! I love that you grow your own squash. I’m dipping my toe into the gardening water, so to speak, with a tomato plant and some herbs this year. I’d love to progress to squash for next year! Cheers.

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Melissa L June 21, 2011 at 12:28 am

Love the addition of the julienned squash. When I was little my Mom made spinach fettucini with butter and parmesan. She called it Martian feet which made it even more of a hit. So Martian feet just got an upgrade. Everyone loved this tonight (I left out the red pepper flakes for the one kiddo who is a spice-hater)- still super yummy!

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Alicia June 24, 2011 at 1:29 am

Martian feet! That’s brilliant. I could use a few smart monikers like that…your mom sounds like a witty lady! So glad your family enjoyed this, Melissa.

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Tricia June 23, 2011 at 11:44 pm

Love Heidi’s cooking–and this looks wonderful–unfussy, simple, and complete. Perfecto! xo

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Alicia June 24, 2011 at 1:29 am

You nailed it. Unfussy says it all. Simplicity always seems to win out, which is fine by me. Thanks, Tricia!

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