R found this 2008 Martha Stewart Everyday Food magazine in the basket of old magazines…and it yielded up this super easy, light and very fresh tasting recipe…we had it last night with halibut from the fish guy…try it, you’ll like it…

8 oz. pasta (she used gemelli, we used farfalle)

3 medium yellow summer squash (we used zucchini), quartered lengthwise and thinly sliced…

10. oz frozen peas

4 Tblsp butter (we used less) cut into small pieces

i Tblsp fresh lemon jouice (you can use the rest of the lemon juice on the halibut)

1/2 c. grated Parmesan (we used Romano)

1/2 cup torn fresh basil leaves

Bring large pot of water to boil…cook pasta 2 minutes less than al dente…add squash and peas…cook til squash is crisp tender (about 2 minutes)

Reserve 1/2 c. pasta water, drain pasta mixture and return to pot

Add butter, lemon juice 1/4 c. cheese and 1/4 c. water…season with coarse salt and pepper…stir in basil and sprinkle with the remaining cheese.

If possible serve on Italian plates you carried back from Orvieto…


Coat with olive oil, mixed herbs, lemon juice…350 for 12-15 minutes…test after 12…


  1. I settled for panchetta, garlic, dry white wine sauce on whole wheat spiral pasta, topped with parmesan – plus a plate of sliced tomatoes and cucumber/onion pickles. Still wish I’d had lemons and fresh basil on hand.

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