GEMELLI WITH YELLOW SQUASH, PEAS, AND BASIL
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
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
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Bahar Ali
[email protected]This dish was a bit time-consuming to make, but it was worth it! The flavors were amazing and the presentation was beautiful. I would definitely make this again for a special occasion.
Shafi Malik
[email protected]This recipe was a hit! The squash and peas were roasted to perfection, and the sauce was creamy and flavorful. The gemelli pasta was cooked perfectly, and the whole dish came together beautifully. Will definitely be making this again for special occa
Tanveer Ahmad Saeed
[email protected]This dish was a bit too rich for my taste. The sauce was very creamy and the cheese was a bit overpowering. I think it would have been better with a lighter sauce and less cheese. Overall, it was an okay dish, but I wouldn't make it again.
Malex Abazaami
[email protected]I'm not a big fan of squash, but this dish was surprisingly good! The squash was tender and flavorful, and the peas and basil added a nice touch of brightness. The sauce was creamy and flavorful, and the gemelli pasta was cooked perfectly. Overall, a
Jay
[email protected]This recipe was a bit bland for my taste. I think it could have used a bit more seasoning or maybe some herbs. The squash and peas were a bit undercooked, and the sauce was a bit thin. Overall, it was an okay dish, but I wouldn't make it again.
Ermal nezha
[email protected]This dish was easy to make and very flavorful. The squash and peas were tender and the sauce was creamy and delicious. The gemelli pasta was a nice touch, and it held the sauce well. Will definitely be making this again!
Karla Brown
[email protected]I made this dish for my family and they loved it! The squash and peas were a hit, and the sauce was creamy and flavorful. The gemelli pasta was a nice touch, and it held the sauce well. Will definitely be making this again!
Muhammad Ejaz Bhatti
[email protected]This recipe was a bit too complicated for my taste. There were a lot of ingredients and steps involved, and it took me a long time to make. The dish was good, but I don't think it was worth the effort. I would probably look for a simpler recipe next
Zafar Sidiqi
[email protected]This dish was a bit time-consuming to make, but it was worth it! The squash and peas were roasted to perfection, and the sauce was creamy and flavorful. The gemelli pasta was cooked perfectly, and the whole dish came together beautifully. Will defini
Misrak Demissie
[email protected]I'm a vegetarian and I always appreciate finding new pasta recipes that don't include meat. This recipe was a hit! The squash and peas were flavorful and the sauce was creamy and delicious. The gemelli pasta was a nice touch, and it held the sauce we
rahim 123
[email protected]I had some trouble finding gemelli pasta, so I used penne instead. It worked out fine, but I think the gemelli would have been better. The dish was easy to make and the flavors were good. I would definitely make it again, but I would use gemelli past
James M.M Derisma
[email protected]This dish was a bit too rich for my taste. The sauce was very creamy and the cheese was a bit overpowering. I think it would have been better with a lighter sauce and less cheese. Overall, it was an okay dish, but I wouldn't make it again.
Gianluca Tretter
[email protected]This recipe was a bit bland for my taste. The squash and peas were a bit undercooked, and the sauce was a bit thin. I think it could have used a bit more seasoning and maybe some cheese. Overall, it was an okay dish, but I wouldn't make it again.
Sarik Mekrani
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the unique flavor combination of the squash, peas, and basil. The sauce was creamy and flavorful, and the gemelli pasta was cooked perfectly. Will definitely be making this agai
Md Mdmonir
[email protected]This dish was easy to make and packed with flavor. The yellow squash and peas were fresh and crisp, and the basil added a nice touch of brightness. The sauce was light and creamy, and the gemelli pasta was cooked perfectly. Overall, a very satisfying
Blues Clue's
[email protected]Followed the recipe exactly and it turned out great! The sauce was creamy and flavorful, and the vegetables were cooked perfectly. The gemelli pasta was a nice touch, and it held the sauce well. Will definitely be making this again!
TCS Pahrainwali
[email protected]I'm not usually a fan of squash, but this dish changed my mind. The squash was tender and flavorful, and the peas and basil added a nice pop of color and flavor. The sauce was light and creamy, and the gemelli pasta was cooked perfectly. Overall, a v
Alicia Loomis
[email protected]This recipe was a hit! The flavors of the yellow squash, peas, and basil complemented each other perfectly, and the gemelli pasta was cooked to al dente perfection. I added a bit of extra garlic and chili flakes for a bit of a kick, and it turned out