Summer squash, herbs and fresh pasta ribbons combine for this light dish.
Summer Ribbons
2 pounds (about 3 medium) yellow summer squash
Salt
3 tablespoons olive oil
1 clove garlic, peeled, bruised
1/2 pound fresh wide, long pasta, such as pappardelle, preferably homemade (see note)
1 1/2 cups chopped mixed fresh herbs such as basil, thyme, parsley and chives
1 tablespoon salted butter, cut up
Ground black pepper
Heat oven to 450 degrees.
Cut squash into long strips, about 1 inch wide and 1/2-inch thick. Season lightly with salt.
Toss squash with the oil and garlic, and arrange in a single layer on parchment-lined baking sheets. Roast, turning squash once, until squash is golden brown, 25 to 30 minutes. Discard garlic.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until tender, homemade only needs 1 to 2 minutes, or following directions on the package if using purchased. Drain.
Scrape roasted squash (along with any oil) into a serving bowl. Toss with herbs, cooked pasta and butter. Season with salt and pepper. Enjoy with summer.
Makes 2 servings.
Homemade pasta: In a food processor, buzz together 1 cup flour, 1 pinch salt and 1 egg to very coarse crumbs. Press into a square, about 1/2 inch thick, wrap in plastic and let rest at room temperature for 1 hour. Roll out as thin as you can, or roll using a hand-cranked pasta machine: Pass once through each setting, from widest to next-to-thinnest. Roll up the long ribbon of pasta and slice into 4 extremely long 1-inch wide noodles.
Recipe from Leah Eskin
Food on 08/26/2015