GEMELLI WITH YELLOW SQUASH, PEAS, AND BASIL
Chill out tonight by using just one burner for dinner. Parmesan and butter (plus a bit of pasta water and lemon juice) make an instant delicately creamy sauce that flatters veggies in this carefree supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
- To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.
Nutrition Facts : Calories 430 g, Fat 16 g, Fiber 6 g, Protein 17 g
ORZO AND SNAP PEA SALAD
This Orzo and Snap Pea Salad combines the tasty vegetable with the delicious pasta. A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea is edible, including the pod.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot.
- Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.
Nutrition Facts : Calories 218 g, Fat 5 g, Fiber 4 g, Protein 7 g
SAUTEED SUMMER SQUASH WITH BASIL
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
- Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams
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