Best 5 Gemelli With Yellow Squash Peas And Basil Recipes

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Immerse yourself in the vibrant flavors of summer with a delectable recipe for gemelli with yellow squash, peas, and fresh basil. This delightful dish combines the tender texture of gemelli pasta with the sweetness of yellow squash, the delicate flavor of peas, and the aromatic essence of basil. Prepare to tantalize your taste buds with a symphony of summer flavors in this delightful pasta dish that's perfect for a light and refreshing meal.

Here are our top 5 tried and tested recipes!

GEMELLI WITH YELLOW SQUASH, PEAS, AND BASIL



Gemelli with Yellow Squash, Peas, and Basil image

Chill out tonight by using just one burner for dinner. Parmesan and butter (plus a bit of pasta water and lemon juice) make an instant delicately creamy sauce that flatters veggies in this carefree supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
8 ounces gemelli or other short pasta
3 medium yellow squash, quartered lengthwise and thinly sliced
1 package (10 ounces) frozen peas
4 tablespoons butter, cut into small pieces
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan
1/2 cup torn fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
  • To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.

Nutrition Facts : Calories 430 g, Fat 16 g, Fiber 6 g, Protein 17 g

GEMELLI WITH SUMMER SQUASH AND HERBY BREADCRUMBS



Gemelli with Summer Squash and Herby Breadcrumbs image

Provided by Julia Turshen

Categories     Vegetarian     Kid-Friendly     Dinner     Squash     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 9

1/4 cup olive oil, divided, plus more to taste
2 garlic cloves, minced
2/3 cup coarse breadcrumbs
2 tablespoons fresh thyme
1/2 cup chopped fresh parsley
3/4 teaspoon kosher salt, divided, plus more to taste
2 summer squash (about 1 pound)
1 pound gemelli
3/4 cup coarsely grated ricotta salata (about 3 ounces)

Steps:

  • Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3-5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
  • Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
  • Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
  • Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.

GEMELLI WITH SHRIMP, RED BELL PEPPERS, AND PEAS



Gemelli with Shrimp, Red Bell Peppers, and Peas image

Categories     Onion     Pasta     Sauté     Low Fat     Quick & Easy     Shrimp     Pea     Bell Pepper     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 large red bell peppers, cut into thin strips
2 medium onions, thinly sliced
3 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon grated orange peel
12 ounces uncooked medium shrimp, peeled, deveined
1 1/2 cups frozen peas, unthawed
8 ounces gemelli or fusilli pasta (about 2 1/2 cups)

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add peppers and onions; sauté until onions are deep golden, about 10 minutes. Add garlic, thyme, and orange peel; stir 1 minute. Add shrimp and peas; sprinkle with salt and pepper. Sauté until shrimp are just opaque in center and peas are heated through, about 4 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta; return to pot.
  • Add shrimp mixture and reserved cooking water to pasta; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES



Creamy Gemelli Pasta with Shrimp and Spring Vegetables image

This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.

Provided by KimK

Categories     Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 10

⅔ (16 ounce) package gemelli pasta
1 ½ cups fresh English peas, shelled
2 medium lemons, halved
2 teaspoons olive oil
1 medium zucchini, diced
2 cloves garlic, minced
⅔ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
3 tablespoons creme fraiche
2 tablespoons fresh basil, cut in very thin strips

Steps:

  • Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
  • At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
  • Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
  • Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
  • Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g

YELLOW SQUASH WITH BASIL



Yellow Squash With Basil image

Make and share this Yellow Squash With Basil recipe from Food.com.

Provided by JacquelineS

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 lbs yellow squash, sliced
2 tablespoons garlic, minced
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup basil, finely chopped

Steps:

  • Heat oil in skillet over medium-high heat.
  • Saute squash until browned, about 5 minutes.
  • Add garlic; saute 1 minute.
  • Add water, salt and pepper.
  • Simmer until squash is tender, 6-7 minutes.
  • Stir in basil.

Nutrition Facts : Calories 42.8, Fat 3.5, SaturatedFat 0.5, Sodium 79.3, Carbohydrate 2.7, Fiber 0.8, Sugar 1, Protein 0.9

Tips:

  • Use small, tender yellow squash. This will ensure that the squash cooks evenly and doesn't become mushy.
  • Don't overcrowd the pan when cooking the squash. This will help the squash brown evenly and prevent it from steaming.
  • Add the peas towards the end of cooking. This will help them retain their鮮豔 color and flavor.
  • Use fresh basil for the best flavor. If you don't have fresh basil, you can substitute dried basil, but use half the amount.
  • Serve the pasta immediately. This dish is best enjoyed fresh out of the pan.

Conclusion:

This recipe for Gemelli with Yellow Squash, Peas, and Basil is a quick and easy weeknight meal that can be tailored to your liking. It is a fantastic source of vegetables and can be made vegan by omitting the cheese or using a vegan alternative. It's also a great way to use up any leftover squash or peas you may have on hand. Serve with a side salad or crusty bread for a complete meal.

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