Ingredients

• 6-8 oz Linguine
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• Kosher salt & black pepper, to taste
• 4-5 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1 C freshly grated Parmesan, divided
• 2 tbsp chopped fresh parsley leaves
• Added
• Red Bell Pepper, Chopped
• Red Onion, Sliced
• Gray Squash, Sliced
• Yellow Squash, Sliced
• Roma Tomato, Diced
• Mexican Basil
• Nori Flakes

Directions

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
• Heat olive oil & butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes.
• Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached.
• Serve immediately & garnished with remaining Parmesan and parsley, if desired.

Photos