Pasta with Summer Squash

Lately, I've been on a bit of a squash and zucchini kick. I love just pan searing both up with some butter and garlic, and eating it just like that with nothing else. But today, I wanted to try something different, something that would give me my squash and zucchini and would give me a little more body without going overboard! So, I searched through Gojee (a great tool for finding new recipes) and came across this one. I made mine with spaghetti and dry seasonings, but the recipe calls for bowtie (farfalle) and fresh seasonings. I'm thinking I might try it with chicken too next time!

Ingredients:

• 1/2 cup butter
• 1 clove garlic, minced
• 2-3 summer squash (or zucchini), cut into large matchsticks
• 1 sprig fresh rosemary leaves, minced
• Salt and pepper to taste
• 1 pound farfalle or shells (works best with any small pasta, e.g. penne, orichiette, etc, but can also be done with any long pasta, e.g. spaghetti, linguine, angel hair, etc)
• 2 tablespoons minced fresh parsley
• 1/3 cup grated Parmesan

Directions:

Bring a large pot of salty water to boil and cook the pasta until al dente. Reserve 1/2 cup of pasta cooking water before draining.

Meanwhile, in a large skillet, melt the butter over medium heat until the foam subsides. Add the summer squash and cook until crisp-tender, then add the garlic, rosemary, and a pinch of salt and pepper. Increase the heat and cook until the flavors come together, but before the squash is too soft.

Add the drained pasta to the skillet (or add the squash mixture to the drained pasta if it won't fit) and toss well. Add some pasta cooking water if necessary to create a glossy sauce over low heat. Add the parsley and most of the Parmesan and season to taste with salt and pepper. Serve immediately.