Lemony Summer Squash Pastina
A dish for those in between days where the weather can’t quite decide if it’s still summer or wants to be fall. If you’re feeling the same and looking to cozy up with some quick, yummy grub that’s still light and fresh, this recipe is for you! It serves 3-4 people.
Ingredients:
- 4 tbs butter
- 1 small zucchini
- 1 small yellow squash
- 3 large cloves of garlic, grated
- 1 tsp lemon zest
- 1 cup uncooked pastina
- 16 oz veggie broth/bouillon
- 1 cup freshly grated parm
- Black pepper
- Flaky salt
- Extra virgin olive oil
(Last two are optional but definitely make it better!)
Directions:
1. Using a fine box grater, grate both the zucchini and yellow squash and place in a medium saucepan over two tbsp of butter. Add in the grated garlic and most of the lemon zest. Cook over medium heat until the squash is caramelized (about six minutes).
2. Add the pastina and broth and turn up the heat to bring to a boil. Once it is boiling, reduce the heat and let cook until most of the liquid is absorbed (about 75%).
3. Stir in the remaining butter (2 tbsp) as well as however much grated parm your heart desires (or about 3/4 cup), making sure it fully melts as you’re
stirring it in.
4. Remove from heat and serve in a bowl. Finish with pepper, a drizzle of olive oil and a pinch of flaky salt! You can also garnish with the remaining lemon zest if you choose.
Adapted from @foodsofjane
Peace, luv, ‘n’ veggies,
The Greenhouse