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herbed summer squash pasta bake

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  • 8 ounces pasta, any shape you like
  • 1 tablespoon olive oil
  • 1 pound summer squash, halved lengthwise and sliced thin
  • 1 teaspoon finely grated lemon zest (you won’t need this yet, but better to zest before juicing, to avoid grumpiness)
  • Juice of half a lemon
  • 3 tablespoons (45 grams) unsalted butter
  • 2 cloves garlic, minced
  • 3 large or 5 skinny scallions, sliced thin and white/pale green parts and dark green tops in separate piles
  • Pinches of red pepper flakes, to taste
  • 3 tablespoons (25 grams) all-purpose flour
  • 1 1/2 cups milk, ideally whole but low-fat will also work
  • 1/4 cup chopped flat-leaf parsley, divided
  • 1 tablespoon finely chopped mixed herbs of your choice (I used a mix of thyme, oregano and mint, but if you only have, say, thyme or oregano, a full tablespoon will likely overwhelm, so use less)
  • Salt and more pepper to taste
  • 3/4 cup finely grated parmesan or aged pecorino romano cheese, divided
  • 4 ounces (115 grams) mozzarella, cut into small cubes
Servings: 4

Estimated Nutrient Breakdown:

Calories: 2,459.87
Weight: 1,452.75g
Total Fat: 119.20g
Saturated Fat: 64.75g
Trans-Fat: 1.48g
Monounsaturated Fat: 38.12g
Polyunsaturated Fat: 7.00g
Protein: 109.22g

Cholesterol: 325.89g
Sodium: 3,372.12g
Calcium: 2,360.47g
Magnesium: 348.53g
Potassium: 2,803.39g
Iron: 11.71g
Zink: 12.60g
Phosphorus: 2,156.54

Vit A: 921.18
Vit B1: 0.94
Vit B2: 2.33
Vit B3: 8.96
Vit B6: 1.81
Vit B12: 5.42
Vit D: 251.60
Vit E: 251.60
Vit K1: 415.09


Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My elegant brother says this recipe is interesting!!

Author: Smitten Kitchen
Tags: Wild Food Box,herbed,summer

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