Rio Recipe of the Month
Summer is here! Are you looking to whip up something new this season? This Summer Squash and Basil Pasta recipe from Bonappétit.com is great for family gatherings, parties, barbeques and more! While it may seem like a bit of a challenge to tackle, we’re here to help you with directions and ingredients to make cooking what it should be - summer fun! The garlic, lemon juice, summer squash, and zucchini make the perfect pasta combination for a healthy and lasting impression.
¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
1 teaspoon Aleppo-style pepper*, plus more for serving (*Also known as the Halaby pepper, this is a flaky chile with a rich burgundy color, cumin-y undertones, and a little hit of fruity tang.)
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and get “jammy” (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and garnish with more Parmesan, Aleppo-style pepper, and remaining basil.