In Pursuit of…Pasta

In the words of the great film director, Federico Fellini, “Life is a combination of magic and pasta.”

The always busy Fox-Bruguiere family looks forward summertime food, family and fun. Fox-Bruguiere is the garden and outreach coordinator for Monticello’s Center for Historic Plants — located at Jefferson’s Tufton Farm – where she also curates the display garden and manages Monticello’s seed program. A UVA graduate, she holds her master’s degree in architectural and landscape history.


For our Farm & Garden summer food issue, we asked Fox-Bruguiere to share a slam dunk recipe that works for all ages – picky eaters included. She chose a universal favorite – pasta. Extra bonus: the recipe is also a great way to use the copious amounts of summer squash and fresh basil harvested from your own garden or found in farmers markets and grocery stores all summer long.

Here’s the family favorite she picked!

Tagliatelle Egg Pasta with Summer Squash, Lemon and Basil

Adapted from Lora Zarubin’s “I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes”

Serves 2-4

  • 4-6 summer squashes—try yellow squash, zucchini, pattypan, or a mix—sliced in half-moons
  • 2 cloves of garlic, minced
  • Extra-virgin olive oil
  • Optional: 1 vegetable bouillon cube; ¼ cup white wine
  • Zest of 1 lemon
  • Juice from 1 lemon, or to taste
  • 8.8oz dried tagliatelle egg pasta
  • 3 tb crème fraiche, or to taste
  • ½ cup grated parmesan
  • ½ cup fresh basil, torn or chopped
  • Salt, black pepper, crushed red pepper, to taste

Start pasta cooking water. Heat olive oil over medium and add squash and salt to taste. Cook 10-15 minutes, or until squash begins to soften and caramelize slightly, then add minced garlic. If using, add bouillon cube and white wine, then cook down wine by half. Reduce heat to low and cook squash until very soft and falling apart.

While the pasta cooks, place lemon zest and lemon juice in a large mixing or serving bowl. Drain the pasta, reserving ¼ cup cooking water, and toss the pasta with lemon mixture. Add a generous glug of olive oil, toss some more, then slowly stir in pasta cooking water. Add crème fraiche, parmesan, and basil, then stir again. Season. Serve pasta topped with a generous helping of squash and more parmesan and basil.

Also great with fava beans or arugula in place of the summer squash!

Looking to grow your own summer veggies? The Shop at Monticello sells a variety of summer squash and basil seeds: