I make this pasta way too often, but with different combinations depending on the season. For fall I do roasted cauliflower, mushrooms and roasted peppers. Or asparagus, peas and mint for spring. But for each one, I use oil with garlic, lemon zest, red chili flakes. It works well with an assortment veggies, while providing a little heat, a nice acidity and of course garlic goodness. For this variation, the summer squash and basil is light and summery while the mushroom brings this airy combination down to earth. This makes an easy weeknight meal without too much fuss but an outcome that’s just simply delicious.
1 box Fusilli Pasta
4 summer squashed, halved and thinly sliced
A handful Crimini mushrooms, roughly chopped
A handful of oyster mushrooms, roughly chopped
A handful of shitake, roughly chopped
5 cloves of garlic, minced
Dash of red pepper flakes
1 zest of a lemon
½ bunch of basil – chiffonade
3 tablespoons of olive oil plus more for sautéing and roasting.
Spread the mushrooms on a baking sheet and sprinkle with salt and olive oil and roast for 10-15 minutes at 425 until cooked and lightly caramelized. In a sauté pan, coat with olive oil and place squash and 2 cloves of the chopped garlic in a pan over medium heat. Boil water for pasta, and heavily salt. Cook pasta for indicated time, make sure it is a little al dente. Meanwhile, in a small sauté pan, heat 3 tablespoons of oil, the rest of the garlic, red pepper flakes, and lemon zest. Heat up and toss over strained pasta. Add sautéed squash, roasted mushrooms, and fresh basil. Then, season with pepper and salt to taste. And don’t forget some freshly grated Parmesan Reggiano.