When summer hits, I want to spend less time cooking in the kitchen and more time enjoying the weather. This summer squash pasta is flavorful, doesn’t require more than a handful of ingredients, and comes together quickly, so you can whip this up in no time. You can even enjoy the leftovers chilled, so it’s the perfect make-ahead meal!
Full of fresh flavors, this pasta is a foolproof recipe that is satisfying without being heavy. You can also easily customize it by adding whatever seasonal produce you have on hand. You’ll love making this pasta! Want another easy pasta recipe? Try my avocado pesto pasta recipe or garlic mushroom pasta recipe.
Key Ingredients You Need
- Pasta — I like using rotini, fusilli, or penne pasta, but you can use any pasta of your choice.
- Yellow squash — Yellow squash has a mild flavor with just a hint of sweetness that retains a nice bite when sautéed. Check for firm and smooth skin that does not have any blemishes or soft spots.
- Zucchini — Avoid buying the super large zucchinis as they are more watery than the small to medium-sized zucchinis. Just like the yellow squash, make sure the zucchini does not have blemishes or soft spots.
- Lemon juice — I highly recommend using fresh lemon juice for the best flavor. It’s brighter and more flavorful than bottled lemon juice.
- Goat cheese — While goat cheese comes in all kinds of flavors, I just use regular goat cheese for a hit of tangy flavor. Feel free to use whatever cheese you like or have on hand.
How to Make Summer Squash Pasta
Step 1: Cook pasta according to package instructions.
Step 2: Add olive oil to a large pan over medium heat. Add the garlic and saute for 1 minute or until fragrant.
Step 3: Add the squash and zucchini to the pan and saute until the vegetables have softened. Add salt and pepper to taste and turn the heat to low.
Step 4: Add the pasta to the pan with the vegetables.
Step 5: Add the lemon juice, butter, and goat cheese and toss to combine.
Step 6: Garnish with a sprinkle of red pepper flakes, pine nuts, and fresh chopped basil.
Tips For This Recipe
- If you do not have goat cheese, you can swap it for feta cheese or parmesan cheese.
- Try to cut the zucchini and summer squash in even thickness so they cook evenly. You can also use a mandoline slicer to slice the vegetables quickly.
- Summer corn and cherry tomatoes make for a delicious addition to this squash pasta.
- You can make this pasta gluten-free by swapping in gluten-free pasta.
- To get beautiful unbruised basil ribbons, layer a handful of leaves, gently roll them, then slice them thinly. Alternatively, you can add small basil leaves directly onto the pasta.
Frequently Asked Questions
Did you know that zucchini is a part of the summer squash family? Yellow summer squash often has a bulbous shape, whereas zucchini tend to have a straight, even shape. Both of them have the same mild flavor and slightly firm texture, so you can use them interchangeably.
Instead of butter, you can use olive oil, and instead of goat cheese, you can use nutritional yeast. These two simple swaps will make this pasta dairy-free!
Yep! There’s no need to peel the squash before slicing them as they have thin, edible skins. Just make sure to give your summer squash a good rinse before using.
Keep leftover pasta in the fridge for up to 4 days in an airtight container. You can reheat the pasta in the microwave or enjoy it chilled straight from the refrigerator.
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If you’ve tried this Summer Squash Pasta Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Summer Squash Pasta
Ingredients
- 12 oz pasta of your choice I like fusilli or penne
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 medium yellow squash cut into ¼ inch rounds
- 1 medium zucchini cut into ¼ inch rounds
- salt and pepper to taste
- 1 tbsp lemon juice
- 1½ oz goat cheese crumbled
- 2 tbsp butter
Garnish:
- red pepper flakes
- pine nuts
- fresh chopped basil
Instructions
- Cook pasta according to package instructions.
- While the pasta is cooking, add the olive oil to a large pan over medium heat. Add the garlic and saute for 1 minute or until fragrant.
- Add the squash and zucchini to the pan and saute until the vegetables have softened. Add salt and pepper to taste and turn heat to low.
- After pasta has finished cooking, drain and add the pasta to the pan with the vegetables. Add the lemon juice, butter, and goat cheese and toss to combine.
- Garnish with a sprinkle of red pepper flakes, pine nuts and fresh chopped basil.
Video
Notes
- If you do not have goat cheese, you can swap it for feta cheese or parmesan cheese.
- Try to cut the zucchini and summer squash in even thickness so they cook evenly. You can also use a mandoline slicer to slice the vegetables quickly.
- Summer corn and cherry tomatoes make for a delicious addition to this squash pasta.
- You can make this pasta gluten-free by swapping in gluten-free pasta.
- To get beautiful unbruised basil ribbons, layer a handful of leaves, gently roll them, then slice them thinly. Alternatively, you can add small basil leaves directly onto the pasta.
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