What do you do when it's the middle of summer vegetable season and you have an abundance of basil? Add to the fact that it's really hot and humid and you want something light for supper?
This recipe will solve all your problems! The butter and parmesan combine to make a light creamy sauce that is perfect for the summer veggies.
8 ounces bowtie pasta
2 medium yellow squash, quartered lengthwise and then thinly sliced
1 medium zucchini, quartered lengthwise and then thinly sliced
1 package (10 oz.) frozen green peas
8 - 10 grape tomatoes, sliced in half lengthwise
4 T. butter, cut into small pieces
1 T. fresh lemon juice
1/2 cup grated Parmesan, divided
1/2 cup torn fresh basil leaves
zest from one half lemon
1 1/2 t. red pepper flakes
In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash, zucchini and peas; cook until crisp-tender, about 2 minutes. Remove 1/2 cup pasta water; drain pasta mixture and return to pot.
To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper and add tomatoes. 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 and red pepper flakes. Serve immediately.