We had such a BEAUTIFUL day yesterday down here in Alexandria, and I wanted to make a dish that would mirror the vibrant and light-heartedness of the day, however fill my family's tummies at the same time. It was too warm to spend HOURS over a hot stove, so I threw this Garlic Butter Sauce with Vegetable Rotini and Summer Squash recipe together within 20 minutes and everyone loved it! It also just happened to work out for the March Blogger Recipe Challenge - there's basil, oregano, and green pasta!
Ingredients (Serves 4-5):
- 1 Box Vegetable Fortified Rotini
- 1.3 Cups (2 Sticks + 5.3 TBSP) - Salted Butter
- 1 to 2 - TBSP Olive Oil
- 2 Small to Medium Summer Squash (You can use more if you wish.)
- 5 Cloves of Garlic
- 2 Tsp - Dried Basil
- 1 Tsp - Dried Oregano
- Salt & Pepper to Taste
- Grated Parmesan
- Cook pasta per instructions on box. I.e. in boiling water for 9-11 minutes.
- Cut squash into quarter inch thick rounds, and then cut rounds into quarters.
- In a large skillet, saute squash with olive oil for about 1 minute. Cover and continue cooking on MEDIUM-LOW until squash is soft but not mushy.
- Smash and mince garlic then add to the skillet with squash.
- Add butter and allow to melt.
- Add Basil, Oregano, salt and pepper. You can adjust the spices to suit your preferences. (Using salted butter also reduces the amount of salt you'll need to add at this step.)
- Continue to cook on low until squash is cooked to your liking and spices have been allowed to infuse with the butter.
- Pour over cooked and drained pasta.
- Sprinkle grated Parmesan cheese over the top when ready to serve.
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