This light and fresh pasta is elegant enough for a summer dinner party but easy enough to pull off on a busy weeknight. Made with two types of summer squash, tender shrimp, and bunches of basil, parsley, and chives, the pasta needs only a little butter and hot, starchy cooking water to bring it all together. Two rules apply for zucchini or yellow squash: Cook it fast, and serve it quickly. Whether you’re grilling it in a basket or straight on the grate, moisture-packed summer squash needs only a few minutes over the flames, so pull it off before it gets too charred. Then serve it soon to keep it from turning soggy. You can brighten up Grilled Shrimp-and-Squash Pasta with Summer Herbs with a squeeze of fresh lemon juice, or make it more indulgent by topping each serving with a sprinkling of Parmesan or crumbled feta cheese. However you enjoy it, it’s a meal you’ll make again and again.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.