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–+ servings
Lemony Summer Squash Orecchiette
Amy

Lemony Summer Squash Orecchiette

Bright, zesty, and effortlessly fresh, this Lemony Summer Squash Orecchiette is a celebration of seasonal flavors. Ready in just 20 minutes, it’s the ideal dish for busy evenings when you crave something wholesome and delicious.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 3 small summer squash (or 2 medium)
  • 8 ounces orecchiette pasta
  • 1 tablespoon extra-virgin olive oil, more for drizzling
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped rosemary
  • 2 cups chopped spinach (or chard or kale)
  • ½ lemon juice, more to taste
  • ⅓ cup feta cheese
  • 2 tablespoons capers
  • A few pinches red pepper flakes
  • grated Parmesan cheese, optional
  • Sea salt & fresh black pepper

Method
 

  1. Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry.
  2. Cook the pasta in a pot of salted boiling water until al dente.
  3. In a large skillet heat the oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned.
  4. Stir in the lemon juice, then add the spinach and toss.
  5. Add the pasta along with a bit of the starchy pasta cooking water. Stir in feta, capers and red pepper flakes.
  6. Season to taste and add Parmesan cheese, more lemon juice, and drizzles of olive oil, as desired.
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