Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

  • 240g Kaslo Sourdough Whole Wheat Pasta
  • 2 tablespoons olive oil
  • 6 medium garlic cloves, thinly sliced
  • 2 pounds assorted summer squashes and zucchini, sliced and quartered lengthwise (roughly 6-7 cups sliced)
  • 1 teaspoon salt
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon paprika
  • 2 ounces Parmesan, grated (about ½ cup), plus more for serving
  • 1 tablespoon fresh lemon juice
  • ½ cup basil leaves, more for garnish

Instructions:

  1. Heat oil in a large skillet over medium. Cook garlic, stirring until lightly browned around, about 5 minutes.
  2. Add squash and zucchini and increase heat to medium-high, season with salt, stirring occasionally.
  3. Turn down the heat and continue to cook until the squash starts t become soft and break down about 15 minutes.
  4. Mix in 1/2 teaspoon chili pepper flakes and paprika.
  5. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente about 4 minutes.
  6. Reserve 1/4 cup of the pasta water and drain the remainder.
  7. Mix pasta with squash in the skillet and continue cooking on low, add 2 oz. Parmesan and pasta water until sauce coats pasta. Toss in lemon juice and basil.
  8. Divide pasta among bowls and top with more Parmesan, chili pepper, and remaining basil.

Serve and Enjoy!

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