Angel Hair Pasta With Squash Recipe

Ingredients for Angel Hair Pasta With Squash

• 4 cups water
• Olive Oil
• 2-3 cloves garlic, minced
• 2 medium zucchini, about 1 pound total
• 8 ounces angel hair pasta
• 1 teaspoon salt (or to taste)
• 1/2 cup grated Romano cheese, plus more for serving

How to Make Angel Hair Pasta With Squash

1. Bring 4 cups of water to a boil in a large pot. Add 1 teaspoon of salt.
2. While the water heats, prepare the zucchini: Wash and dry the zucchini. Cut off the ends and use a vegetable peeler to create "zebra stripes" lengthwise. Slice the zucchini crosswise into rounds, about 1/4-inch thick.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the minced garlic to the hot oil and sauté for about 30 seconds, until fragrant.
5. Add the zucchini rounds to the skillet in a single layer. Cook until golden brown and slightly crispy on one side (about 3-4 minutes).
6. Flip the zucchini rounds and cook for another 3-4 minutes until browned on the second side.
7. Remove the cooked zucchini from the skillet and set aside. Repeat with remaining zucchini.
8. Once the water is boiling, add the angel hair pasta and cook according to package directions, until al dente (usually 1-2 minutes).
9. Drain the pasta, reserving about 1/4 cup of the pasta cooking water.
10. Add the drained pasta to the skillet with the remaining garlic oil (remove excess oil if desired). Toss to coat.
11. Add 1-2 tablespoons of pasta water if the pasta seems dry.
12. Add the crispy zucchini rounds to the pasta. Gently toss to combine.
13. Serve immediately, topped with plenty of grated Romano cheese.