My husband isn't a squash lover, but this was a hit with him (and me). It had the perfect blend of veggies, pasta and parmesan and the mix of colors made it look pretty too.
Ok admittedly I am out of basil which another reviewer said was essential but I tasted this before and after adding lemon juice and went from thinking it was good enough for my kids to eat to oh no now what am I going to make for them for dinner. (My husband and I are already eating a shellfish dish they can't eat due to allergies). Now it just tastes like lemon juice.
After reading the ingredients, I was worried this would be pretty bland. But it wasn't. My teenager doesn't usually like whole wheat pasta or squash or lemony dishes, but she declared this meal a winner. Super easy to. I really liked how the pasta was cooked and then the water/oil was reduced down to help form the sauce with that melted parmesan. Will definitely make again.
I've made this three times already. Cooking the pasta in the broth adds a lot of flavor. Yellow squash is hard to find around me for some reason, so I've used yellow bell peppers instead. Also added leftover grilled asparagus and broccoli. It's all good. Great dinner for summer. Will make it all year round for lunch.
For someone who does not like traditional pasta salads & potato salads, this was a wonderful dish for home or to take to a potluck! I added fresh basil and rosemary for extra flavor and left out tomatoes. I also just make this with zucchini and squash only, no pasta - just make zoodles.
Made the recipe exactly as written with the exception of substituting a lemon liquor for lemon juice (discovered I lacked the original too late) and used "no chicken, chicken broth" to make the dish vegetarian. As this broth does not come salt free, I eliminated the additional 1/2 t. of salt. Very nice, delicately flavored dish which needs the basil in order to shine. Though the recipe didn't mention it, the leftovers were delicious eaten cold as a pasta salad,