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    Pasta Nests Crowned With Basil Sauce

    A delicious combination with summer squash and quail eggs

    En español

    Serves: 4 (3 nests per person)


    • 1 8.8-ounce bag angel hair pasta nests
    • 3 quarts water
    • Salt and pepper to taste
    • 12 quail eggs
    • 2 summer squashes (yellow), unpeeled, washed and cut in ¼-inch cubes
    • 2 green zucchini, unpeeled, washed and cut in ¼-inch cubes
    • 1 teaspoon olive oil


    1. Boil quail eggs at medium heat for 1½ minutes in enough water to cover. Remove from heat and let rest for 1 minute before draining. Remove shells and slice lengthwise.

    2. In a heated pan, pour oil and immediately add squash and zucchini. Season with salt and pepper to taste and cook for 3–4 minutes, until browned.

    3. In a large pot, boil water and add salt to taste. Carefully add pasta nests and cook for 2 minutes. Drain, setting aside 1/3 cup of the water.

    Pasta Nests with Quail Eggs - Recipe by Dennise Oller

    — Photo by: Marisa Zanganeh

    4. Add ¼ cup of pasta water to the herbal mixture. Add more water if necessary. Adjust seasoning.

    5. To serve, pour 2 teaspoons of sauce under each pasta nest. Stuff nests with the squash/zucchini mixture, add a quail egg to each nest and top with more sauce.

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