Post by @whitneykailyn_

Summer Garden Pappardelle 🍅🌿 Ingredients * 12 oz pappardelle pasta * 2 tbsp butter * 1 zucchini, sliced into half moons * 1 yellow squash, sliced into half moons * 3–4 cloves garlic, minced * ½ cup freshly grated Parmesan, plus more for serving * ¼–½ cup fresh basil, chopped * 2 heirloom tomatoes, thinly sliced * Salt & pepper, to taste * Optional: crushed red pepper flakes Directions 1. Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Reserve about ½ cup of the pasta water before draining. 2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the zucchini and squash, season generously with salt and pepper, and sauté for 6–8 minutes until tender and lightly golden. 3. Stir in the garlic and cook for 30 seconds, just until fragrant. 4. Add the cooked pappardelle to the skillet along with a splash of the reserved pasta water. Toss in the Parmesan and fresh basil, stirring until the cheese melts into a light, silky sauce. Add more pasta water as needed until everything is evenly coated. 5. Divide the pasta into bowls and top with the sliced heirloom tomatoes. Finish with extra Parmesan, fresh basil, cracked black pepper, and crushed red pepper flakes if desired. Fresh, buttery, and full of summer flavors—this is one of those simple dinners that lets the fresh ingredients shine. 🌿🍅🍝