Summer Squash with Mint Pasta | CUESA

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Summer Squash with Mint Pasta

Source:

Dario Barbone, Baia Pasta

This recipe was demonstrated for CUESA’s Market to Table program on August 6, 2017. 

Makes 4 servings

INGREDIENTS

4 medium yellow summer squash (or zucchini)
Extra virgin olive oil to taste, about 3 tablespoons
2 garlic cloves, peeled, whole
Salt    
1 pound Baia Pasta whole spelt twins
1 cup fresh spearmint leaves, torn
½ cup grated pecorino or ricotta salata
Freshly ground black pepper, to taste

PREPARATION

Cut squash in half lengthwise, then cut into 1-inch thick half rounds. Add extra virgin olive oil, garlic, and the squash to a hot sauté pan over medium-high heat, and gently sauté until both sides of the squash are browned, about 5 minutes (do not put a lid on the pan, so the squash remains a bit crunchy). Taste and adjust with salt after cooking. In the meantime, heat a medium-sized pot of water about ⅔ full over high heat, add a handful of salt, and bring to a boil. Add the pasta to the water, and cook until al dente, about 7 minutes. Set aside about ¼ cup of  pasta water. Drain the pasta and toss it into the pan with the squash and cook  for 1 or 2 minutes over medium heat, adding a splash of pasta water. To finish, add a handful of mint and grated cheese, along with a generous sprinkle of black pepper.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »