Spicy Squash Pasta

• 240g Kaslo Sourdough Whole Wheat Radiatori
• 2 tablespoons olive oil
• 6 medium garlic cloves, thinly sliced
• 2 pounds assorted summer squashes and zucchini, sliced and quartered lengthwise (roughly 6-7 cups sliced)
• 1 teaspoon salt
• 1/2 teaspoon chili flakes
• 1/2 teaspoon paprika
• 2 ounces Parmesan, grated (about ½ cup), plus more for serving
• 1 tablespoon fresh lemon juice
• ½ cup basil leaves, more for garnish

Step 1 Heat oil in a large skillet over medium. Cook garlic, stirring until lightly browned around, about 5 minutes.

Step 2 Add squash and zucchini and increase heat to medium-high, season with salt, stirring occasionally.

Step 3 Turn down the heat and continue to cook until the squash starts t become soft and break down about 15 minutes.

Step 4 Mix in 1/2 teaspoon chili pepper flakes and paprika.

Step 5 Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente about 4 minutes.

Step 6 Reserve 1/4 cup of the pasta water and drain the remainder.

Step 7 Mix pasta with squash in the skillet and continue cooking on low, add 2 oz. Parmesan and pasta water until sauce coats pasta. Toss in lemon juice and basil.

Step 8 Divide pasta among bowls and top with more Parmesan, chili pepper, and remaining basil. Serve and enjoy!