Herbed Summer Squash Pasta Bake
Herbed Summer Squash Pasta Bake

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, herbed summer squash pasta bake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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

Sprinkle with reserved parsley and serve hot. But summer doesn't seem the right time our typical preparation-chunked and roasted until brown with salt, pepper and olive oil-and this torte, cut with yellow Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture. 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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook herbed summer squash pasta bake using 15 ingredients and 6 steps. Here is how you cook that.

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

Popular Searches. baked glazed apricots in an almond paste crust. An unsual side dish or main dish for a light luncheon. I imagine you can substitute zucchini for the yellow crookneck squash. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Steps 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.

Who has eaten the summer squash called cucuzza which looks like a baseball bat? Well, the leaves are edible, they are called tenerumi, and in the Palermo. Spaghetti squash is a low-carb alternative to traditional pasta noodles, while soy meatballs stand in for the beef variety. Spoon meatballs and sauce over Herbed Spaghetti Squash, and sprinkle with Parmesan cheese, if desired. This cheesy vegetable casserole is a creative way to use up all that summer zucch.

So that’s going to wrap it up with this exceptional food herbed summer squash pasta bake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!