Let's just say that this is one of my favorite pasta recipes for Summer! The squash with lemon zest gives it that freshness that you really want to taste in a pasta dish when it's hot outside!! It's got the man seal of approval from Gary and will be made throughout the season no doubt!
What you'll need:
16 or 18 oz. frozen cheese ravioli (used ricotta and spinach stuffed ravioli)
1 tbsp olive oil
1 shallot - chopped
4-5 squash and zucchini thinly sliced in circles and then cut in half
3/4 cup heavy cream
1 tbsp lemon zest
3/4 cup Parmesan cheese (used asiago and Parmesan)
2 tbsp of chives - chopped
//While your pasta is cooking, heat oil in a large skillet over medium heat and add your chopped shallot - stir for 3-4 minutes
//Add in your squash and zucchini with salt and pepper to taste - stir for 4-5 minutes
//Add the cream & lemon zest into the skillet - your cream should start to thicken - timing depends on stove
// Drain pasta and add a little olive oil so it doesn't stick - then add in your pasta to the skillet with 1/2 the cheese
//Sprinkle chives, add additional cheese, serve and enjoy!
I was a little hesitant with just using cream as the sauce, but it turned out to be so delicious!! What's your favorite Summer pasta recipe?
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