Summer Squash Pasta
 
Makes 6 to 8 servings
Ingredients
  • 1 (16-ounce) box rigatoni pasta
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1½ teaspoons kosher salt, divided, plus more to taste
  • 1 (4-ounce) package goat cheese, room temperature
  • ½ cup unsalted butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • ⅓ cup pine nuts, toasted
  • ¼ cup chopped fresh basil
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Cook pasta according to package directions in salted water; reserve 1 cup pasta water.
  2. Using a Y-peeler, cut zucchini and squash into ribbons, and place in a large bowl. Add 1 teaspoon salt, tossing to coat, and let stand for 15 minutes. Drain.
  3. In another large bowl, toss together hot pasta and vegetables. Dollop with goat cheese, gently tossing to coat.
  4. In a large skillet, melt butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Stir in oil. Add garlic, and cook, stirring constantly, for 1 minute.
  5. Pat shrimp dry. Add shrimp to butter mixture, and cook, stirring frequently, until pink and firm, 2 to 3 minutes. Stir in lemon zest and juice and ⅓ cup reserved pasta water (or more as needed to thin sauce to desired consistency). Spoon sauce over pasta mixture. Sprinkle with pine nuts, basil, pepper, and remaining ½ teaspoon salt. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/summer-squash-pasta/