Let me brag for a second. My basil is amazing this year. That means I am sure it will flop over in the night, since I just bragged I can grow most anything, but basil and me….we don’t do well together. I almost always kill it via root rot. Well, this year? My 4 plants bake all day against the back fence – in nearly all day sun. So they are producing. Which means I am enjoying fabulous fresh basil now! And the never-ending heat wave here has helped as well, keeping the plants nice and dry.
Harvest a few baby squash and basil – and have a quick dinner. On the deck of course – so you can enjoy your garden!
Summer Squash & Basil Pasta
- 1 pound rotini pasta
- 2 Tbsp olive oil, plus more for drizzling
- 1 pound green and yellow zucchini
- Fine sea salt
- Ground black pepper
- 1 Tbsp lemon juice
- ½ cup packed fresh basil leaves, finely chopped
- Parmesan cheese
Bring a large pot of salted water to boil. Add pasta, cook as directed on package. Reserve 1 cup pasta water, drain pasta.
Meanwhile, trim zucchini, slice into thin rounds. Heat a large skillet over medium-high, add in oil and zucchini, with a pinch of salt. Saute until turning golden. Sprinkle pepper on liberally, reduce heat to medium-low. Stir in lemon juice. Add pasta, toss gently. Slowly add in reserved water, then liberally add in Parmesan cheese (start with ¼ cup, add as desired). Toss until pasta is coated, then add in basil and serve.