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Light Summer Squash Pasta

Delicious Light Summer Squash Pasta for Easy Weeknight Dinners

This Light Summer Squash Pasta is a quick, flavorful, and vegetarian-friendly meal perfect for warm summer evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz pasta Use De Cecco for its perfect texture that holds sauce well.
For the Sauté
  • 2 tbsp extra virgin olive oil Ideal for sautéing.
  • 3 cloves garlic, minced Adds essential aroma and depth.
  • 1 summer squash, sliced into 1/4-inch rounds Sweetness and texture come alive here.
  • 1 zucchini, sliced into 1/4-inch rounds Complements summer squash with its tender flavor.
  • 1/2 tsp kosher salt Enhances all flavors.
  • 1/4 tsp freshly ground black pepper Freshly ground gives the best flavor boost.
  • 1.5 tbsp fresh lemon juice Brightens the entire dish.
  • 1 tsp lemon zest Fresh zest delivers aromatic citrus notes.
For the Sauce
  • 2 oz creamy goat cheese Provides a necessary creaminess.
  • 3 tbsp unsalted butter Essential for a luscious sauce.
  • 1/4 tsp red pepper flakes Optional for a hint of heat.
For the Garnish
  • 3 tbsp toasted pine nuts Adds a lovely crunch.
  • 1/4 cup fresh basil, chiffonade A burst of fresh flavor.
  • 2 tbsp grated parmesan cheese Optional savory finish.

Equipment

  • large pot
  • Colander
  • large skillet
  • measuring cups
  • measuring spoons
  • knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a boil over high heat. Mince garlic cloves and slice summer squash and zucchini into 1/4-inch rounds. Zest and juice one lemon, then prepare goat cheese and butter, and chiffonade fresh basil.
  2. Once your water is boiling, add the pasta and cook according to package instructions, usually around 8-10 minutes for al dente.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add summer squash and zucchini, cooking for 4-5 minutes until tender.
  4. Reduce heat to low, season with salt and pepper. Add drained pasta to the skillet with veggies, tossing to combine. Add reserved pasta water if mixture is dry.
  5. Stir in lemon juice, butter, and goat cheese. Stir for 1-2 minutes until cheese melts smoothly. Adjust consistency with reserved pasta water if too thick.
  6. Divide the pasta among bowls, topping with red pepper flakes, toasted pine nuts, basil chiffonade, and grated parmesan if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

This Light Summer Squash Pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

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