Our “Melted” Summer Squash is one of our all-time favorite summer recipes. Easy to make, incredibly versatile and a great way to use up a bumper crop of zucchini and other varieties of summer squash. One of our fave ways to use it? As a chunky-creamy vegan sauce for pasta for a fast midweek supper. Any type of whole-grain pasta (including gluten-free varieties) will work. Just look for a large shape that will “catch” the sauce. We used shells here, and I also like to use gemelli—those tight little spirals. Fun shapes like pipette rigate, conchiglie, etc., are good candidates, too. This is great as is, or you can top it with a little crumbled feta or goat cheese.
- 8 ounces dried whole grain pasta
- 1/2 recipe "Melted" Summer Squash
- 2 tablespoons extra virgin olive oil
- flake sea salt (like Maldon)
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup pasta water before draining the pasta.
While pasta is cooking, reheat the squash in a saucepan or small skillet on the stove top.
Pour drained pasta back into the pasta pot. Toss with the squash and pasta water to coat. Transfer to bowls and drizzle with olive oil and sprinkle with sea salt.