Herbed Summer Squash Pasta

We accidentally bought summer squash plants instead of zucchini plants this year - not that I find that much of a difference in taste. It has started to come in now. I was poking around looking for a recipe for squash and pasta and found this over at Smitten Kitchen.

I tinkered with the recipe minimally.  I made a pound of pasta because if I'm boiling water for a 1/2 lb why not for a full 1lb and get a few more meals. I also used Gruyere cheese instead of the mozzarella because that's what I had. I used basil because I wanted some of that green to add to the color of the dish - yellow squash is a little blah looking. It came out very good but it is definitely a summer meal that you want to make on a cooler rather than hotter day. I liked that it was a one pot meal. While the pasta was boiling I was prepping the other ingredients. Then I used that pot to saute the squash although it was a bit slow going. Then all into the pot and right into the oven - yes at 400 it was a little warm in the kitchen.

P.S. Happy Bastille Day!