Creamy Yellow Squash Parmesan Spaghetti by Recipesbyveronica

Ingredients

• 12 oz spaghetti
• 2 yellow squash, thinly sliced
• 1 tbsp olive oil
• 2 tbsp butter
• 3–4 cloves garlic, minced
• 3/4 cup heavy cream
• 3/4 cup grated parmesan, plus extra for serving
• Salt and black pepper, to taste
• 1/2 cup reserved pasta water (as needed)
• Fresh parsley, chopped, for topping

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente, about 9–11 minutes. Reserve at least 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced squash in a single layer and cook undisturbed for 3–4 minutes until golden on one side, then flip and cook another 2 minutes. Season with salt and pepper.
3. Reduce heat to medium. Add butter and minced garlic to the skillet and cook for 1 minute, stirring, until fragrant.
4. Pour in heavy cream and stir to combine. Simmer for 2–3 minutes until slightly thickened.
5. Stir in grated parmesan until melted and smooth. Season with salt and pepper to taste.
6. Add drained spaghetti to the skillet and toss to coat, adding reserved pasta water a splash at a time until the sauce is glossy and clings to the pasta.
7. Plate and finish with fresh parsley and extra parmesan.