1 lb Pasta
1/2 cup Pasta water
Freshly-ground black pepper
2 Tbs Olive oil
1 Shallot, peeled and minced
3 Cloves of garlic
1 Zucchini, sliced
1 Summer squash, sliced
1/2 cup Creme fraiche
Zest and juice from 1 lemon
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package’s direction, until al dente. Scoop out 1 cup of pasta water and set aside. Drain the pasta. If you’re moving a little slowly in the kitchen, toss the pasta with a teaspoon of olive oil so it doesn’t stick.
2. In a large sauté pan, set over medium heat, add the olive oil. When warm, add the minced shallot, garlic and zucchini and summer squash. Cook until softened, about 5 minutes. Add the pasta to the pot, along with the crème fraîche, lemon juice and a few pinches of salt and pepper. Then pour in about 1/4 cup pasta water and give it a good mix. Adjust the salt and pepper according to your liking.
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3. Divide amongst plates or bowls and serve.
Servings: 3
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