Zucchini & Yellow Squash Pasta with Lemon & Basil
Cook time
Total time
Author: Ordinary Vegan
Recipe type: Entree
Serves: 4
Ingredients
- 1 lb whole-wheat pasta or gluten-free pasta
- ½ cup vegetable broth + ¼ cup for sautéing
- 2 cloves garlic
- 1 pound zucchini, sliced and cut in half (not too thin)
- 1 pound summer squash, sliced and cut in half (not too thin)
- ¼ cup fresh chopped basil
- 1 tbsp dried basil
- ¼ cup lemon juice from 1 large lemon
- handful of fresh, chopped chives
- handful of fresh, chopped mint (optional)
- salt and fresh ground pepper
- Lemon zest
- Drizzle of extra-virgin olive oil for serving (optional)
Instructions
- Prepare the pasta according to instructions.
- Zest and squeeze the juice from the lemon.
- Meanwhile, heat ½ cup of vegetable broth in a large saute pan. Season with the dried basil and a little salt and ground black pepper. Add the garlic and saute for approximately 2 minutes.
- Add the zucchini and summer squash and saute until cooked but not mushy. Add ¼ vegetable broth to keep from sticking if needed.
- Add the lemon juice, fresh basil, mint (if using) and combine.
- Serve over the pasta with some fresh chopped chives.
- Drizzle with a little olive oil if you desire.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/zucchini-summer-squash/