Ingredients
¼ cup olive oil
8 garlic cloves, thinly sliced
2 lb squash, quartered lengthwise, diced
2 lb zucchini, quartered lengthwise, diced
1 tsp cayenne pepper
12 oz penne pasta
2 oz parmesan cheese, (about ½ cup), grated
1 tbsp lemon juice, fresh
½ cup basil leaves
Salt
Preparation
Cook pasta in a large pot of boiling water with salt and oil or depending on the package instructions. Stir occasionally until very al dente. Drain and set aside.
Heat oil in a large skillet over medium heat. Cook garlic for 4 minutes, stirring occasionally until very lightly browned around the edges. Season with salt.
Add squash and increase heat to medium-high. Cook and toss occasionally until squash begins to break down.
Turn heat down once it begins sticking and continue to cook for 12 to 15 minutes until the squash is jammy and soft.
Add in the zucchini and cayenne pepper. Mix.
Transfer pasta into the skillet and stir to coat.
Add ½ cup of pasta cooking liquid and parmesan cheese. Add them in stages and as needed until sauce coats the pasta and pasta is al dente.
Toss in the lemon juice and most of the basil.
Sprinkle with some more parmesan and cayenne pepper then garnish with remaining basil before serving!
