Yellow Squash With Basil Recipes

YELLOW SQUASH WITH BASIL

Steps:

• Heat oil in skillet over medium-high heat.
• Saute squash until browned, about 5 minutes.
• Add garlic; saute 1 minute.
• Add water, salt and pepper.
• Simmer until squash is tender, 6-7 minutes.
• Stir in basil.

SMOTHERED YELLOW SQUASH WITH BASIL

Steps:

• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

SAUTEED SUMMER SQUASH WITH BASIL

Steps:

• Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
• Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

SMOTHERED YELLOW SQUASH WITH BASIL

Steps:

• Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot, But not smoking, then add half of the squash and saute, stirring occasionally, until browned, about 5 minutes.
• Transfer browned squash to a bowl, then heat remaining olive oil and saute remaining squash in the same manner.
• Return squash from bowl to skillet, add garlic and saute, stirring occasionally, 1 minute.
• Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of the liquid has evaporated, 6 to 7 minutes.
• Stir in basil and serve.

GEMELLI WITH YELLOW SQUASH, PEAS, AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.