Gemelli with Yellow Squash, Peas, & Basil

Taken from Martha Stewart

coarse s & p

8 oz gemelli or other short pasta

3 medium yellow squash, quartered lengthwise and thinly sliced

10 oz package frozen peas

4 Tbls butter, cut into small pieces

1 Tbls fresh lemon juice

1/2 cup grated Parmesan

1/2 cup torn fresh basil leaves

1. In a large pot of salted water, cook pasta 2 minutes less than al dente. Add squash & peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture. Return to pot.

2. To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, & 1/4 cup pasta water. Season with s & p & toss to combine. If needed, add enough pasta water to create a think sauce that coats pasta. Stir in basil & sprinkle with remaining 1/4 cup Parmesan; serve immediately.

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Filed under Entertaining, Healthy, Italian, No oven necessary., Quick, Side Dish, Vegetarian Main Dish

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