(Serves 4)
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.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.