Pasta with Zucchini, Fresh Sage, and Butter
Pasta with Zucchini, Fresh Sage, and Butter
Servings: 2 servings
Ingredients
- 1/2 lb dried pasta cooked
- 4 oz zucchini diced 1/2"
- 4 oz yellow squash diced 1/2"
- 2 cloves garlic sliced
- 2 tablespoons olive oil
- .2 oz fresh sage cut chiffonade (about 2 tablespoons)
- 4 tablespoons butter
- 1 oz shaved Parmesan cheese shaved
- kosher salt and freshly ground pepper to taste
Instructions
- Cook the pasta al dente, drain and reserve.
- Heat a large saute pan and add the oil. Add in the diced zucchini and saute for 2 minutes. Add in the garlic and saute for 1 minute more.
- Add in half the cut sage and stir to combine. Add the butter, allow to melt, and then add in the cooked pasta and 3/4 of the cheese, tossing to coat with the sauce. Season with salt and pepper and then plate.
- Garnish with the remaining sliced sage and cheese.