Herbed Summer Squash Pasta Bake

8 ounces pasta, any shape you like 1 tablespoon olive oil 1 pound summer squash, halved lengthwise and sliced thin 1 teaspoon finely grated lemon zest (you won’t need this yet, but better to zest before juicing, to avoid grumpiness) Juice of half a lemon 3 tablespoons (45 grams) unsalted butter 2 cloves garlic, minced 3 large or 5 skinny scallions, sliced thin and white/pale green parts and dark green tops in separate piles Pinches of red pepper flakes, to taste 3 tablespoons (25 grams) all-purpose flour 1 1/2 cups milk, ideally whole but low-fat will also …

Read the source article at smitten kitchen


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