Ingredients:

  • 1 lb spaghetti or fusilli
  • 2 tbsp sea salt
  • 1 lb yellow summer squash, halved lengthwise and sliced into quarters
  • 1 lb zucchini, halved lengthwise and sliced into quarters
  • 1 cup cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 cup parmesan cheese, freshly grated
  • 1 medium lemon, juiced and zested
  • 1/2 cup fresh basil leaves, torn
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat 3 tbsp of olive oil in a skillet over medium-high heat until shimmering. Add the sliced yellow squash and zucchini in a single layer. Let them sit undisturbed for 2-3 minutes until a golden-brown crust forms, then stir and cook for another 3 minutes until tender-crisp.
  3. Reduce heat to medium. Push the squash to the edges of the pan and add the sliced garlic and red pepper flakes to the center. Sauté until fragrant.
  4. Add the halved cherry tomatoes to the pan and sauté briefly until they begin to soften.
  5. Toss in the cooked pasta. Pour in the reserved pasta water and stir in the grated Parmesan cheese, whisking quickly to create a glossy emulsion that clings to the pasta.
  6. Remove from heat and stir in the lemon juice, lemon zest, and torn fresh basil. Season with salt and black pepper to taste.