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.
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
Instructions
- Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry.
- Cook the pasta in a pot of salted boiling water until al dente.
- 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.
- Stir in the lemon juice, then add the spinach and toss.
- Add the pasta along with a bit of the starchy pasta cooking water. Stir in feta, capers and red pepper flakes.
- Season to taste and add Parmesan cheese, more lemon juice, and drizzles of olive oil, as desired.
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