I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Main Dish / Gemelli with Yellow Squash Zucchini and Basil

June 27, 2012 By Kaitlin 6 Comments

Gemelli with Yellow Squash Zucchini and Basil

One of my favorite parts of the CSA share is having a plethora of zucchini and summer squash at my disposal. I love these ingredients with a simple pasta, so I was happy to come across a Martha Stewart recipe fthat incorporated these ingredients. I thought I still had some snap peas left over and was going to throw those in, but I unfortunately was all out. Plus, I didn’t have any frozen peas in my freezer. If you have those, be sure to include them. I threw in a zucchini also because I had one on hand.
Gemelli with Yellow Squash Zucchini and Basil
Ingredients:
  • Coarse salt and ground pepper
  • 8 ounces gemelli or other short pasta
  • 3 medium yellow squash, quartered lengthwise and thinly sliced
  • 1 medium zucchini, quartered lengthwise and thinly sliced
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • 1/2 cup shredded Parmesan
  • Torn fresh basil leaves, as garnish

Cook pasta in a pot of boiling salted water. Cook 2 minutes less than required for al dente (my pasta had to cook for 6 minutes).
While waiting for the pasta to cook, slice your squash and zucchini.
Add the squash and zucchini to the pasta and water, and cook for 2 minutes.
Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
Add the butter, lemon juice, 1/4 cup Parmesan, and 1/2 cup pasta water.  Season with salt and pepper and toss to combine.
Spoon into individual bowls and top with basil and sprinkle with Parmesan.
At first bite, I thought this might be missing something. But all it really needed was another seasoning of pepper and an extra squeeze of lemon. After that, it was quite yummy.
To really up the flavor, a few red pepper flakes would go a long way.
The flavor of this was nice and fresh. It was a solid vegetarian dish, but I think it works best as a base. I feel like you could really turn this into something special with some additional flavors included.
What would you do to customize this dish?
Print
Yum
Gemelli with Yellow Squash, Zucchini, and Basil

Total Time: 15 minutes

Yield: 2 servings

Ingredients

  • Coarse salt and ground pepper
  • 8 ounces gemelli or other short pasta
  • 3 medium yellow squash, quartered lengthwise and thinly sliced
  • 1 medium zucchini, quartered lengthwise and thinly sliced
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • 1/2 cup shredded Parmesan
  • Torn fresh basil leaves, as garnish

Instructions

  1. Cook pasta in a pot of boiling salted water. Cook 2 minutes less than required for al dente (my pasta had to cook for 6 minutes).
  2. While waiting for the pasta to cook, slice your squash and zucchini.
  3. Add the squash and zucchini to the pasta and water, and cook for 2 minutes.
  4. Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
  5. Add the butter, lemon juice, 1/4 cup Parmesan, and 1/2 cup pasta water. Season with salt and pepper and toss to combine.
  6. Spoon into individual bowls and top with basil and sprinkle with Parmesan.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://icancookthat.org/2012/06/gemelli-with-yellow-squash-zucchini-and-basil.html
(Visited 2,281 time, 1 visit today)

Related posts:

Spring Vegetable Penne with Lemon Cream Sauce Summer Lemon-Vegetable Risotto Fettuccine with Fresh Tomato Sauce Pesto Pasta with Peas

Filed Under: Main Dish, Meatless, Pasta, Quick, Vegetarian, Weeknight Meal Tagged With: Basil, Butter, Gemelli, Lemon, Meatless, Parmesan, Pasta, Peas, Quick, Vegetarian, Yellow Squash, Zucchini

Comments

  1. Ellen B Cookery says

    June 27, 2012 at 12:02 pm

    Yum! This looks great! I love summer pastas with all the fresh available vegetables.

    Reply
  2. Anonymous says

    June 27, 2012 at 12:14 pm

    How perfect! My CSA arrived today and is full of these items! Guess I know what I’ll be making now!

    Reply
  3. Jennie @themessybakerblog says

    June 27, 2012 at 3:01 pm

    This pasta looks absolutely delicious and super easy to make. I’m putting this on my list of summertime must makes. Thanks for sharing.

    Reply
  4. Ashlee Christopher says

    June 27, 2012 at 3:16 pm

    I think it looks super yum all I would do to customize this dish is use wheat noodles and add some chicken. Just cause my hubby has a thing about meat in his meals. I will have to try this for sure! Thank you so much

    Reply
  5. Foodie Stuntman says

    June 27, 2012 at 3:33 pm

    Hmmm…I’d blanch the vegetables first before adding my pasta because the flavors of the vegetables would be absorbed by the pasta. Nice dish all around!

    Reply
  6. Grubarazzi says

    June 28, 2012 at 6:32 pm

    Lovely combination for pasta. Nom!

    Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Cheesecake Ice Cream
Grapefruit Miso Butter Chicken
Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce
Homemade Irish Potato Candy Ice Cream

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version