Recipe Ingredients
- 1 pound dry cavatappi pasta
- 1/2 cup Plugra® Unsalted Butter
- 1 medium zucchini, cut into 1/4 inch half moons
- 1 medium yellow squash, cut into 1/4 inch half moons
- 1/2 teaspoon crushed red pepper flakes, plus more for garnish
- 1 cup grated Parmesan cheese, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh basil, for garnish
Recipe Directions
1. Bring large pot of salted water to boil over high heat. Cook pasta according to package directions. Reserve 1/4 cup pasta cooking water. Drain and set aside.
2. Melt butter in large straight-sided skillet over medium heat. Cook, stirring frequently, until butter is golden-brown and fragrant, about 3 to 4 minutes. Add zucchini and yellow squash and cook, stirring frequently, until crisp-tender, about 2 to 3 minutes.3. Add pasta, Parmesan, reserved pasta water and crushed red pepper flakes and cook, stirring frequently, until a thick sauce forms and coats the pasta, about 1 minute. Season with salt and pepper, to taste.
4. Top with basil, additional crushed red pepper flakes and additional Parmesan cheese. Serve and enjoy.
