This summer/end of summer recipe is seriously one of my all time favorite pasta dishes! It’s light, flavorful, a little creamy, hearty – it’s perfection!
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 minutes
Yield:7 servings 1x
1 pound short pasta, I like shells
4 yellow squash, cut into thick slices
1/2 cup fresh lemon juice
Zest from one lemon
1/2 cup olive oil
5 cloves garlic
8 oz burrata cheese
1/4 cup basil leaves, sliced
Bring a large pot of heavily salted water to a boil
When boiling, add your pasta and cook according to package instructions
Meanwhile, rub your sliced squash with olive oil, season with salt and pepper, and grill until it’s tender but still has a bite. When that’s finished, dice the grilled squash into bite sized pieces and set aside.
Meanwhile, in a large pot over medium heat, add a little bit of olive oil and your garlic. Saute for a few minutes, and then add your lemon zest and saute for a minute more
To this, add your 1/2 cup of olive oil and the lemon juice. Stir, season with salt and pepper, and simmer for 5 minutes and then set aside
When the pasta is cooked and drained and the squash is grilled and cubed, add the pasta and squash to the pot with your olive oil/lemon juice mixture. Stir to combine and season with salt and pepper
Top with torn burrata and sliced basil and toss/stir together right before serving!