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Zucchini & Yellow Squash Pasta with Lemon & Basil

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Cook Time 20 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

Main
  • 1 lb whole-wheat pasta or gluten-free pasta
  • 1/2 cup vegetable broth + 1/4 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)
  • 1/4 cup fresh chopped basil
  • 1 tbsp dried basil
  • 1/4 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)

Method
 

Steps
  1. Prepare the pasta according to instructions.
  2. Zest and squeeze the juice from the lemon.
  3. Meanwhile, heat 1/2 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.
  4. Add the zucchini and summer squash and saute until cooked but not mushy. Add 1/4 vegetable broth to keep from sticking if needed.
  5. Add the lemon juice, fresh basil, mint (if using) and combine.
  6. Serve over the pasta with some fresh chopped chives.
  7. Drizzle with a little olive oil if you desire.