Yellow summer squash pasta

Summer isn't over yet with this dish that comes together in 20 minutes.

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Servings: 2 Prep time: 10 minutes Cook time: 20 minutes

Ingredients

• 1 summer squash sliced thinly

• 1 pint cherry tomatoes cut in half (or ~15 cherry tomatoes)

• 1/2 onion (red or white) diced

• 4 garlic cloves minced

• 1 tbsp olive oil

• 1/2 tsp red chili flakes

• 1 tsp dried basil (feel free to use fresh)

• 1/4 cup of heavy cream

• 1/2 tbsp butter

• 2 ounces of pasta (apparently this means 2 servings of pasta but you can measure this with your heart)

• Salt

Steps

1. Bring a pot of water with salt to boil, in the meantime, prep your vegetables and start cooking them. Cook pasta till al dente.

2. On medium heat, sauté squash and onions until lightly brown but still holding shape, then add garlic and chili flakes and sauté for another 2 minutes.

3. Add tomatoes and a dash of salt and cook this down until tomatoes are slightly mushy but squash is still holding shape.

4. Add cream and 1/4 cup of pasta water, butter and dried basil. When it starts to simmer, add pasta and cook for another two minutes. Adjust the salt and finish it with a squeeze of fresh lemon juice and enjoy!

Notes

1. Pasta shape does not really matter, but I used rigatoni.