2 pounds summer squash, halved lengthwise and then cut crosswise into ¼"-thick pieces
sea salt, to taste
¾ teaspoon smoked paprika
¼ teaspoon cayenne pepper
12 ounces paccheri or other tube-shaped pasta
½ cup grated Parmigiano-Reggiano cheese, plus more for garnish
1 tablespoon freshly squeezed lemon juice
½ cup fresh basil leaves, divided
Instructions
Heat olive oil in a large fry pan over medium heat. Add garlic and cook, stirring occasionally, until lightly browned, about 2 minutes.
Increase heat to medium-high. Add squash, season with salt and cook, stirring occasionally, until vegetables start to soften and brown, about 12 minutes.
Reduce heat to low and cook, stirring occasionally, until vegetables are completely softened, about 12 minutes. Remove from heat and stir in smoked paprika and cayenne pepper.
Bring a large pot of water to a boil. Cook paccheri until al dente according to package directions. Drain, reserving 2 cups cooking liquid.
Add cooked pasta and ½ cup reserved cooking liquid to pan with squash and stir to combine.
Add Parmigiano-Reggiano cheese and additional cooking liquid to loosen the sauce.
Add lemon juice and half of the basil and stir to combine. Season with salt to taste. Garnish with additional Parmigiano-Reggiano cheese and remaining basil and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/summer-squash-and-basil-pasta/