Summer Squash Pasta Carbonara
Happy Monday everyone! I hope you had a nice weekend, and are ready for the week. I’m going to have a shorter work week this week, so I’m pretty thrilled, and ready to get my week started :) I think we’re going to make another mini weekend trip up to Minneapolis for a little shopping (for us!), and some adventures for the kids. One of the many things that Mike and I have in common is that we both love “city-vacation”. We like a little culture, feast on some new food, and maybe a little lake time. We still haven’t braved ourselves on taking two kids on an airplane, so for now, we’re sticking to destinations that we can reasonably get to with car. I don’t think that we can spend an entire week laying on a beach somewhere, even with plenty of fruity drinks. Maybe good for a day or two, but any more than that, we get pretty restless.
Pasta makes a pretty frequent appearance at our dinner table. I don’t think that I ate this much pasta until we had kids. The only exception maybe when we went to Italy five years ago,we ate some sort of pasta every lunch and dinner. The only time that we didn’t have pasta was in the morning, when we had Nutella and some sort of pastry or croissant. With summer in the full swing, I want a quick pasta dish that can be prepared in hopefully less than 45 minutes or so (with prepping time already included), and uses summer’s produce. The more veggies that I can incorporate into the dish, the better it is.I love zucchini and squashes, so I thought this was a really fantastic weeknight dinner. While my daughter may be picking the vegetables off her plates, which then I’d happily gather up the pieces and enjoy them. If you’re looking for something different to make with pasta, give this one a try while zucchinis are still in season.
Summer Squash Pasta Carbonara
5 slices bacon, cut crosswise into 1/2-inch pieces
3 Tbs. extra-virgin olive oil
2 Tbs. finely chopped shallot
1 lb. summer squash (about 3 medium), halved lengthwise and sliced into 1/4-inch-thick half-moons
2 Tbs. thinly sliced fresh basil; more for serving
8 oz. (1 cup) whole milk ricotta, at room temperature
Freshly ground black pepper
1 lb. linguine
1 oz. Parmigiano-Reggiano, coarsely grated (1/2 cup); more for serving
Bring a large pot of well-salted water to a boil.
In a 12-inch nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Leaving the bacon in the skillet, pour off all but 1 Tbs. of the fat. Add 2 Tbs. of the oil and the shallot and cook until it just begins to turn golden, about 1 minute. Add the squash and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Stir in the basil and 3/4 tsp. salt, and remove from the heat. Keep warm.
Mix the ricotta and the remaining 1 Tbs. oil in a medium bowl. Season well with pepper.
Boil the linguine according to package directions until al dente. Reserve 1 cup of the pasta water, drain the pasta, and add it to the squash mixture. Add the ricotta and Parmigiano and toss gently to combine, adding some of the cooking water to loosen the sauce, if necessary. Season to taste with salt and pepper, and serve garnished with basil and cheese.