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Ziti with Summer Squash + Basil

Ziti with Summer Squash + Basil Ziti with Summer Squash + Basil
  • 1 box Banza Ziti
  • 2 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 1 pound summer squash or zucchini, or both - chopped
  • 2 ounces Parmesan, grated (about ½ cup), plus more for serving
  • 1 tablespoon fresh lemon juice
  • ½ cup basil leaves, divided (Or any fresh herb you have on hand)
  • ¼ cup pine nuts (or walnuts! Or almonds! Or hazelnuts!) 
  1. Bring a big pot of water to a boil and cook pasta until just under al dente (you'll keep cooking it in the sauce later). Set aside.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook garlic, stirring occasionally until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium-high; season with salt. Cook, tossing occasionally until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 5 - 10 minutes. 
  3. Transfer pasta to the skillet with squash. Add Parmesan in stages, loosening with water, 1 tbsp at a time, until sauce coats pasta and pasta is fully cooked. Top with lemon juice, fresh basil or other herbs, and pine nuts. Divide pasta among bowls and top with remaining basil.

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