Of all the delicious ways there are to prepare summer squash — from fried to stuffed to simply boiled with sweet onion — I never tire of pairing it with pasta. I love what squash and pasta do for one another, and the possibilities are near endless.
Whether it’s zucchini or our delicate yellow crooknecks, their silky texture and subtly sweet flavor make a lovely sauce for practically any pasta shape.
(READ MORE: Use cherry tomatoes to make spaghetti sauce)
So when I came by some beautiful and fresh small yellow squash at a farmers market, at least one of them was sure to end up in a bowl of pasta. And with a nice haul of basil and parsley from my garden and a few bright, fresh scallions I picked up at Fresh Market, it really didn’t take much to bring it together.
If you can’t get yellow summer squash, this would also work with very small, freshly picked zucchini. If you’re cooking for more than two, just multiply everything, except the butter, by the number of servings, and increase the butter only by half.