Summer Squash Pasta With Brown Butter And Sage

How to Make Summer Squash Pasta With Brown Butter And Sage

Total time: 35 min · Yields 4 servings

1. 1

   Boil the Pasta

   Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 120ml of pasta water before draining.

2. 2

   Crisp the Sage

   While the pasta cooks, melt the butter in a large skillet over medium heat. Once the butter begins to foam, add the fresh sage leaves. Fry for 1 to 2 minutes until the leaves are crisp and the butter turns a deep golden brown with a nutty aroma.

3. 3

   Sauté the Squash

   Remove the sage leaves with a slotted spoon and set aside. Add the sliced zucchini and yellow squash to the brown butter. Sauté for 5 to 6 minutes over medium-high heat until the squash is tender and slightly caramelized.

4. 4

   Aromatics

   Stir in the minced garlic, diced shallots, and red pepper flakes. Cook for another 2 minutes until the shallots are translucent and the garlic is fragrant.

5. 5

   Emulsify the Sauce

   Add the cooked pasta and the reserved pasta water to the skillet. Toss vigorously over medium heat to allow the starch to thicken the brown butter into a glossy sauce.

6. 6

   Final Seasoning

   Stir in the Parmesan cheese and lemon juice. Season generously with salt and black pepper. The lemon juice is essential to cut through the richness of the butter.