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Castelvetrano (Italian Rossi) Pasta Recipe

Ingredients

2 tablespoons olive oil, divided

4 cloves garlic, minced

1 large yellow squash, diced

1 cup arugula, chopped

3 cups roma (plum) tomatoes, drained

1 cup grated Parmesan cheese

1/4 cup olive oil, divided

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

Directions

In a large bowl, combine the olive oil, garlic, yellow squash, arugula, tomatoes, Parmesan cheese, and 2 tablespoons olive oil. Adjust the amount of olive oil, salt, and lemon juice to taste. Cover, and refrigerate until ready to use.

Comments

PSYCHOATRIBE writes:

⭐ ⭐ ⭐ ⭐

I tried this as a component in a baked good. I am so glad you tried it!