-
Using a large Dutch oven, bring 4 quarts water to a boil. Add macaroni and 2 teaspoon salt.
-
Cook macaroni al dente according to package directions.
-
Reserve 3/4 cup pasta cooking water and drain pasta.
-
---------
-
Using the same pot the pasta was in, heat oil and butter until until shimmering.
-
Add onion and cook 3 minutes or until softened.
-
Add garlic, turn down the heat and cook 1 more minute. Garlic burns quickly so stir often and watch closely.
-
Add yellow squash, zucchini, 1/4 cup of reserved pasta water to the onions and garlic.
-
Cook until vegetables are tender but not mushy, about 6 minutes.
-
Stir in cooked macaroni, tomatoes, basil, Boursin cheese and remaining 1/2 cup reserved pasta water. (The Boursin cheese will melt while incorporating it with hot ingredients.)
-
Season with salt and pepper to taste.
-
Serve with grated Parmesan cheese (optional)
-
Serve immediately or refrigerate covered until ready to serve.
-
Delicious served hot or cold.
-
Enjoy!