Zucchini and Summer Squash Pasta
Heather HartmanShare
Summer Pasta
Rated 5.0 stars by 1 users
Category
Dinner
This is the PERFECT summer pasta to make with all your zucchini and summer squash! I used my homemade ricotta (highly suggest- surprisingly easy and far more delicious!) but store bought would work. Use bacon is you can't find pancetta, and add 5oz of arugula or spinach for more greens!Author: Heather Hartman Health
INGREDIENTS
- 1 package, Tinkyada veggie spiral pasta
- 8oz pancetta, diced
- 1 ea, red onion, diced or julienned
- 5 ea large zucchini, cut into half moons
- 1 ea summer squash, cut into half moons
- Himalayan salt / black pepper
- two, 19g packages of basil
- 2c ricotta (use my homemade ricotta recipe from 06/29
- 1c grated parm
- 1T garlic puree
- Aleppo pepper
- 1 ea lemon, zested
METHOD
Make pasta according to the package's instructions
- Drain
- Crisp pancetta in a cast iron on MH, remove from pan
- Add red onion and cook until caramelized
- Remove and reserve with pancetta
- I grilled my seasoned zucchini and squash, but for less dishes you can add the half moons to the hot cast iron
- Just mix the veggies with a tiny bit of EVOO and make sure the cast iron is super hot
- Don't over crowd otherwise the veggies will get soggy and not brown - you may have to do in batches, depending on the size of your cast iron
- Finely chop one package of basil leaves. Mix together basil
- ricotta
- parm
- garlic
- Aleppo pepper and lemon zest in a bowl
- Add pasta to cast iron
- mix in ricotta mixture, add pancetta
- onions
- zucchini and torn basil from the second package.