Herbed Summer Squash Pasta Bake
Herbed Summer Squash Pasta Bake

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, herbed summer squash pasta bake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

These easy cheesy baked black bean and sweet potato flautas are deliciously addictive! Summer is in full swing, and summer squash (zucchini, yellow squash, crookneck squash, and pattypan squash) are super versatile; great shredded as a raw salad, grilled with garlic, or, as I did this week I served it with a bowl of pasta with kale pesto and it was the perfect quick weeknight meal. Herbed Summer Squash Recipe. by CookEatShare Cookbook.

Herbed Summer Squash Pasta Bake is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Herbed Summer Squash Pasta Bake is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook herbed summer squash pasta bake using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Herbed Summer Squash Pasta Bake:
  1. Prepare 8 ounces pasta , any shape you like–I used rotini
  2. Make ready 1 tablespoon olive oil
  3. Take 1 pound summer squash , halved lengthwise and sliced thin
  4. Prepare 1 teaspoon lemon zest finely grated
  5. Make ready half lemon Juice of a
  6. Get 3 tablespoons unsalted butter (45 grams)
  7. Prepare 2 cloves garlic , minced
  8. Prepare 3 large or 5 scallions skinny , sliced thin and white/pale green parts and dark green tops in separate piles
  9. Get Pinches of to taste red pepper flakes
  10. Make ready 3 tablespoons all-purpose flour (25 grams)
  11. Get 1 1/2 cups milk , ideally whole but low-fat will also work
  12. Prepare 1/4 cup flat-leaf parsley chopped , divided
  13. Make ready to taste Salt pepper and more
  14. Take 3/4 cup parmesan pecorino romano cheese finely grated or aged , divided
  15. Prepare 4 ounces mozzarella (115 grams) , cut into small cubes

Agua fresca recipes to keep you cool and hydrated. Herbed Sweet Potato and Butternut Squash Bake. Just like this simple Herbed Summer Squash Salad. I made this on a whim this past week with leftover zucchini and yellow squash I had in my fridge that were on the verge of going bad.

Instructions to make Herbed Summer Squash Pasta Bake:
  1. Cook the pasta: If you’ve got an oven-save 3-quart deep skillet or braising pan, use it here and you’ll only need one pot for the whole recipe. Otherwise, bring an medium/large pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.
  2. Heat oven to 400 degrees
  3. Prepare the squash: Heat a large skillet or the pot you just used to cook your pasta to high heat. Once hot, add olive oil, and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving squash around. Transfer to a bowl and squeeze lemon juice over bowl. Add more salt or pepper if n…
  4. Make the sauce: Reheat your the same pot over medium heat. Melt butter in bottom of pan. Add scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all…
  5. Assemble dish: Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If pan is ovenproof, you can bake your final dish in it. If not, transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup parmesan.
  6. Bake: For 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot.

I instantly fell in love with all the flavors and could not wait to share it with you guys. healthyish. Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe. The spongelike nature of summer squash makes it an ideal candidate to confit; pile the tender shreds on crostini for a summery appetizer. Let cool and season with salt. Spoon onto toast slices and garnish with.

So that is going to wrap this up for this special food herbed summer squash pasta bake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!