Summer squash and basil pasta from Bon Appétit Magazine, June 2017: The Grilling Issue (page 40)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 08, 2020

    I agree that this was good, not great, but a little bit different. I used 2.5 lbs squash, 1 lb pasta, juice + zest of 1 lemon, a full cup of pasta water. 1 tsp aleppo pepper was enough to provide warmth without being too spicy.

  • bktravels on July 17, 2020

    This is fantastic if you add some toasted chopped walnuts. The large tubes are surprisingly easy to eat -- much better than the popular fettucine/zucchini noodle combination. The squeeze of lemon is nice. We've made this multiple times and everyone loves it. Don't forget the walnuts!

  • Astrid5555 on May 09, 2020

    This is a good recipe to have in your zucchini repertoire if you need a quick weeknight dinner, not spectacular though.

  • excurvatus on August 03, 2019

    This is good, definitely good. I'm not sure it's great. I'm not a zucchini lover but I can tolerate it. I'd still recommend making it.

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