Whenever I find a bag of frozen zucchini or yellow squash tucked away in the freezer, this pasta is my go-to. It’s creamy without feeling heavy, and it somehow tastes like a golden summer afternoon — even if you’re eating it in your coziest winter sweater.The squash melts into the sauce, adding a tender, silky…
When zucchini season really kicks in, I look for ways to use it up that don’t require the oven—and spiralizing it into noodles is one of my favorite tricks. Tossed with a punchy sun-dried tomato pesto, this dish feels light and summery but still packs a bold, savory punch. It’s one of those dinners you…
Every summer, I find myself overflowing with mint and basil—and this pistachio-mint pesto pasta is the garden solution I never get tired of. It’s fresh and herbaceous like a classic pesto, but the mint gives it a cool lift while the pistachios add a buttery richness I like even more than pine nuts. This pasta…
