Ingredients:

  • 16 oz fusilli pasta
  • 1 tbsp kosher salt
  • 1 lb yellow summer squash
  • 1 lb zucchini
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt

Instructions:

  1. Bring a large pot of water and 1 tbsp kosher salt to a rolling boil. Add the fusilli pasta and cook according to package directions, but remove it 1 minute early to ensure it remains firm. Reserve 1/2 cup of the starchy pasta water before draining the pasta in a colander.
  2. Heat olive oil and unsalted butter in a heavy-bottomed skillet over medium-high heat until the butter foams. Add the sliced zucchini and yellow summer squash in a single layer, cooking in batches if they do not fit in one layer to avoid crowding. Sear without stirring for 2-3 minutes until a mahogany-colored crust forms, then flip and sear for another 2 minutes. Remove the vegetables from the pan and set aside.
  3. Lower the skillet heat to medium and add the sliced garlic. Sauté for 1 minute until fragrant but not brown. Stir in the balsamic vinegar and lemon juice, scraping up the browned bits from the bottom of the pan. Whisk in a splash of the reserved pasta water and the grated Parmesan cheese until a glossy emulsion forms.
  4. Transfer the drained pasta and seared vegetables into a large mixing bowl. Pour the warm balsamic emulsion over the top and toss gently to coat. Fold in the torn fresh basil leaves and season with 1/2 tsp kosher salt and 1/2 tsp black pepper.