Orecchiette with Summer Squash
Ingredients
- Kosher salt
- 2 heaping cups orecchiette (about half of a 16-ounce box)
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, thinly sliced
- 3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise
- 1/2 cup grated Parmesan cheese
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