Summer Squash Pasta

INGREDIENTS

As much gluten-free/regular pasta as you like!

Olive oil

2 large cloves of garlic, thinly sliced

1 scallion, sliced (optional)

Chili flakes to taste

Big handful of basil, torn

1 large zucchini, thinly sliced (I did half zucchini and half yellow squash)

Sea salt

Black pepper

Lemon juice

Lemon zest

Grated parmesan cheese (optional)

Toasted panko (optional)

METHOD

1. Bring a pot of water to a boil.

2. While you wait for the water to boil, heat up 1 tablespoon of olive oil in a pan. Then, add in the garlic, scallion, and chili flakes. Stir. Add in half of torn basil. Cook on medium-low heat for 2 minutes

3. Add in zucchini and squash. Add more oil if needed. Season with sea salt and pepper. Cook until zucchini becomes soft.

4. While zucchini is cooking, season your pasta water with kosher salt and then add in the pasta. Cook according to package instructions (I like it to be al-dente). Before draining the pasta, be sure to reserve at least 1/2 cup of pasta water in a bowl/cup. When pasta is done, drain.

5. Transfer pasta to the pan and add a splash of pasta water, a small squeeze of lemon, lemon zest, and the remaining basil. Combine well. Add more pasta water, if needed. Taste and adjust for seasoning.

6. Place pasta in a bowl and garnish with parmesan cheese and toasted panko. Enjoy:)