Need a foolproof recipe that won't heat up your kitchen or cause you to sweat? Here it is. Pasta with Grilled Zucchini and Summer Squash is a weeknight lifesaver and summer at its simplest.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 4
Ingredients
500-600gramsrefrigerated or frozen ravioli
2medium yellow squashends trimmed, sliced into ¼-inch wide wedges
1medium zucchiniends trimmed, sliced into ¼-inch wide wedges
2tablespoonshoney
1 tablespoonbalsamic vinegar
1/4cuppine nuts or slivered almonds
1tablespoonbutter
3tablespoonsextra virgin olive oil
3 garlic cloves peeled and gently smashed
Pinchred pepper flakes
1lemon, zested
1 to 2tablespoonschopped fresh basil
1/4cupfeta cheese chopped or crumbledoptional
Instructions
Preheat a grill to medium-high. Cook pasta in a large pot of boiling salted water for 2 minutes less than package instructions or until very al dente (firm-tender) to the bite. Before draining the pasta scoop out 1 cup of the pasta cooking water. Drain the pasta in a colander. Note: If using ravioli, fish it out as soon as it floats to the top.
Meanwhile, in a small bowl, mix the honey and balsamic vinegar. Brush the squash pieces with the honey mixture on both sides. Grill, turning once about 6-8 minutes total.
Heat a large pan over medium-low and add the pine nuts. Cook, stirring frequently, until golden in spots, about 3 minutes. Stir in the butter and let it cook until it begins to brown, about 2 minutes. Add the 3 tablespoons of olive oil and the smashed garlic cloves. Cook until the garlic is just starting to brown about 3-4 minutes. Remove and discard the garlic cloves.
Stir in the drained pasta and the pasta water and toss gently to combine. Add the grilled squash, red pepper flakes and lemon zest. Toss again gently and serve immediatley topped with fresh basil and feta cheese, if desired.
Notes
TIPS:
If you are pressed for time, rather than slicing the summer squash in small pieces before grilling, cut larger horizontal slices. Once grilled, cut the squash into bite-size pieces.
Make sure to cook the pasta a few minutes shy of the suggested time or until very al-dente. It will continue to cook in the pan with the other ingredients so you don't want it to get mushy.