Chef Ginger with Making It Real, Inc, kicked off our Virtual Chef at the Market series!
Summer squash and basil pasta! Fresh ingredients sourced from Deer Run Farm, olive oil from Olive Oil Taproom-Midlothian, LLC, and sunflower oil from Golden Harvest Oil....all available via RVAg’s online marketplace.
Thanks to our sponsor Performance Foodservice and our videographer Power UP Video!
Chef Ginger with Making It Real, Inc, kicked off our Virtual Chef at the Market series!
Summer squash and basil pasta! Fresh ingredients sourced from Deer Run Farm, olive oil from Olive Oil Taproom-Midlothian, LLC, and sunflower oil from Golden Harvest Oil....all available via RVAg’s online marketplace.
Thanks to our sponsor Performance Foodservice and our videographer Power UP Video!
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
