- 3 tbsp butter
- 2 cloves garlic, minced
- 2-3 summer squash (or zucchini), cut into large matchsticks
- 1 sprig fresh rosemary leaves, minced
- Salt and pepper to taste
- ½ pound farfalle or shells
- 1/4 cup grated Parmesan
Bring a large pot of salty water to boil and cook the pasta until al dente. Reserve ¼ cup of pasta cooking water before draining.
Meanwhile, in a large skillet, melt the butter over medium heat until the foam subsides. Add the summer squash and cook until crisp-tender, then add the garlic, rosemary, and a pinch of salt and pepper. Increase the heat and cook until the flavors come together, but before the squash is too soft
Add the drained pasta to the skillet and toss well. Add some pasta cooking water if necessary to create a glossy sauce over low heat. Add most of the Parmesan and season to taste with salt and pepper. Serve immediately.
From Serious Eats