PREP TIME: 25 minutes. TOTAL TIME: 25 minutes.
Coarse salt and ground pepper
8 ounces gemelli or other short pasta
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 cheese
1/2 cup torn fresh basil leaves
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 cheese 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 cheese; serve immediately.
Per serving: 430 calories; 16 g fat (9 g saturated fat; 33 percent calories from fat); 58 g carbohydrates; 41 mg cholesterol; 514 mg sodium; 17 g protein; 6 g fiber.