I read this recipe on one of my good friend's blog last summer! Molly blogged about this recipe and fixing it for her family. Well it looked so good I made a mental note to try it at some point. I finally found myself a year later going through her blog to find this recipe and here it is for your enjoyment. Not only is it easy and flavorful but also beautiful and colorful!!
Martha Stewart's Gemelli with Yellow Squash, Peas, and Basil
Serves 4
* Coarse salt and ground pepper
* 8 ounces gemelli or other short pasta ** >> I used rotini
* 3 medium yellow squash, quartered lengthwise and thinly sliced
* 1 package (10 ounces) frozen peas
* 4 tablespoons butter, cut into small pieces
* 1 tablespoon fresh lemon juice
* 1/2 cup grated Parmesan
* 1/2 cup torn fresh basil leaves
Directions
1. In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
2. To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.
Aww yay! I'm glad you liked this one :)
ReplyDeleteAfter making this again, just wanted to add a note - try to sprinkle the Parmesan so it doesn't form big cheesy clumps when it melts.
ReplyDelete