Squash And Zucchini Casarecce

• 6.3 ounces casarecce pasta
• 2-3 zucchinis, sliced
• 8 ounces butternut squash, peeled and cubed
• 4 tablespoons extravergine olive oil
• 1 garlic clove
• 1/2 cup water
• 1/2 glass dry white wine
• 1 sprig of fresh thyme
• 4-5 basil leaves
• 1 pinch of white pepper, freshly ground
• pink Himalayan salt to taste
• coarse salt for cooking pasta
• pecorino cheese

1. Heat oil in a large frying pan. Fry the garlic clove for about a minute, till it becomes light brown, then remove it. Add zucchinis and squash and fry them until slightly golden. Pour 1/2 cup of water (or more, if necessary) and cook covered for about 20-25 minutes on a medium heat till vegetables become tender.
2. Pour wine and let it simmer for about 10 minutes until it's absorbed. At this point, add thyme, basil and pepper. Adjust the seasoning with salt.
3. In the meantime, you have brought water to the boil in a large saucepan. When water boils, add a pinch of coarse salt (according to taste) and pasta. Let it cook till al dente (or according to instructions). Drain it and stir it into the frying pan together with the squash and zucchini sauce. Saute for about 1 minute, then serve.
4. According to taste, you can serve casarecce with grated pecorino.

casarecce pasta, butternut squash, extravergine olive oil, garlic, water, glass, thyme, basil, white pepper, pink, salt, pecorino cheese

Taken from food52.com/recipes/7353-squash-and-zucchini-casarecce (may not work)