Pasta with squash, peas and basil

This recipe was one of the fastest things I’ve made in a while and the one-pot cooking barely heated up the kitchen. The only change I made from the recipe, from Everyday Food magazine, was to substitute rotini for the fancy-pants gemelli that I can’t find at my grocery store. This is a yummy summer dish for when you don’t want to spend much time in the kitchen.

Pasta with Yellow Squash, Peas and Basil, Everyday Food

8 ounces gemelli or rotini
3 medium yellow squash, quartered lengthwise and thinly sliced
10 oz. frozen peas
4 tablespoons butter, cut into small pieces
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan
1/2 cup torn fresh basil leaves

Cook pasta in a pot of boiling salted water 2 minutes less than al dente. Add squash and peas, cook until pasta is done and squash is crisp-tender. Reserve 1/2 cup pasta water; drain mixture and return to pot. Add butter, lemon juice, 1/4 cup Parmesan and 1/4 cup pasta water and season with salt and pepper. Toss the combine and add more pasta water if needed. Stir in basil and remaining 1/4 cup Parmesan. Serve immediately.