Pasta with Grilled Summer Squash
sandravalvassori.com
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.
Servings: 4
Ingredients
- 600 grams refrigerated or frozen ravioli or tortellini (see notes)
- 3 tablespoons extra virgin olive oil, divided
- 1 1/2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 medium yellow squash, ends trimmed, sliced into ¼-inch wide wedges
- 2 medium zucchini, ends trimmed, sliced into ¼-inch wide wedges
- Kosher salt and freshly ground black pepper
- 1/4 cup pine nuts or slivered almonds
- 1 tablespoon butter
- 3 garlic cloves peeled and gently smashed
- Pinch red pepper flakes
- 1 lemon, zested
- 1 to 2 tablespoons chopped fresh basil
- 1/4 cup feta cheese chopped or crumbled optional
Instructions
- Preheat a grill to medium-high. (I recommend lightly oiling the grill grates just before adding the squash slices.)
- 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 1/2 cup of the pasta cooking water and set aside. 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 1 tablespoon of the olive oil, honey and balsamic vinegar. Place the squash pieces in a large bowl or on a parchment lined baking sheet and pour the honey mixture over top. Sprinkle with a few pinches of salt and pepper and use your hands to toss and coat. Grill for 2 to 4 minutes per side or until they look lightly charred in spots but not mushy. Transfer to a plate or the same baking sheet. TIP: Using a fish spatula, or grill spatula, will make flipping the slices easier than using tongs.
- Heat a large pan over medium-low and add the pine nuts. Cook, stirring frequently, until golden in spots, about 1 minute. Transfer to a small plate and set aside.
- Using the same pan, turn the heat up to medium. Add the butter and let it cook until it begins to brown, 1 to 2 minutes. Add the remaining 2 tablespoons of olive oil and the smashed garlic cloves. Cook, flipping the cloves once or twice, until they're just starting to brown, about 1 to 2 minutes.
- Stir in the drained pasta, 1 cup of the pasta water and season with a few pinches of salt and pepper, to taste. Quickly toss with a spatula or wooden spoon until the sauce fully coats the pasta, 1 to 2 minutes. Taste the ravioli, it should be perfectly al dente. If it seems a little undercooked, add more pasta water and continue to cook and stir until it's done.
- Add the grilled squash, toasted pine nuts, red pepper flakes and lemon zest. Toss again gently and serve immediately topped with fresh basil and feta cheese, if desired.
Notes
- Pasta: I like to use a cheese ravioli but a meat ravioli will also work. If you prefer to use regular pasta, use a hearty shape such as penne, fusilli or rigatoni.
- Cheese: If you don't want to use feta, parmesan would also be great!
- No grill? Pan fry the squash: Bring the butter to melt but don't let it brown, add the olive oil then the squash slices. Allow the slices to get good color but don’t overcook it, 2-3 minutes on each side. Transfer to a plate and proceed with recipe, adding a little more butter and olive oil to the pan, if necessary.
- Strachy pasta water is liquid gold! It’s the secret to silky, restaurant-style sauces. The starch-rich water not only loosens up thick sauces but also helps them bind beautifully to the pasta, making every bite extra flavorful.
- Undercook the pasta. Boil 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.
- Store any leftovers in an airtight container in the fridge for up to 5 days. They’ll make delicious lunches!