Summer Squash Pasta

This summer squash pasta recipe is ready to eat in 20 minutes. The fresh summer squash is so flavorful thanks to the toasted pine nuts, crumbled cheese, minced garlic, and brown butter.

Photo bySouthern Plate

Every summer, I find myself looking for simple meals that fill my family up but use fresh summer ingredients. This is why I love this summer squash pasta recipe so much. My family doesn’t even miss the meat!

It only takes 20 minutes to make this easy summer squash pasta and it’s overflowing with delicious ingredients. We’re talking yellow squash, green zucchini, minced garlic, brown butter, toasted pine nuts, fresh basil leaves, and the cheese of your choice (like feta or goat cheese).

It sounds simple, but when these ingredients combine, the results are so flavorful and fresh. If you like my zucchini and squash side dish, you’re going to want to give this pasta recipe a go.

Plus, if you miss meat, why not serve it as a side dish alongside some grilled chicken? If you have leftovers, eat them cold as a scrumptious pasta salad, and then thank me later 😉.

Photo bySouthern Plate

Recipe Ingredients

• Favorite pasta (I used ziti)
• Pine nuts (or other crushed nuts such as cashews)
• Unsalted butter
• Minced garlic cloves
• Small to medium green zucchini squash, sliced
• Small to medium yellow squash, sliced
• Salt and black pepper
• Crumbled feta or ricotta cheese (or even goat cheese)
• Fresh basil leaves

How to Make Summer Squash Pasta

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Bring a pot of salted water to a boil and cook the pasta according to the directions.

While the pasta is cooking, heat a skillet over medium-low heat. Add the nuts with 1 tablespoon of butter. Toss and stir them until they are coated (about 2-3 minutes).

Photo bySouthern Plate

Add the rest of the butter to the skillet.

Photo bySouthern Plate

Whisk it constantly until brown bits begin to form on the bottom (also known as brown butter).

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When that happens, add the garlic and the squash and toss to coat, then cook for 5 minutes until the zucchini softens.

Add salt and pepper.

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Add the cooked pasta to the skillet. Turn the heat to low.

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Toss the pasta and squash well, making sure everything is combined and has a bit of brown butter on it.

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Crumble in the goat/feta cheese or add ricotta and coat. Add more black pepper if desired.

Stir in the fresh herbs like chopped basil if you like.

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Then it’s time to serve it up to your happy and hungry friends and family.

Photo bySouthern Plate

Enjoy!

Storage

Store leftover pasta in an airtight container in the fridge for up to 3 days. Serve as a cold pasta salad or quickly reheat in the microwave.

Recipe Notes

• You can use any kind of pasta, like rotini, fusilli, orecchiette, farfalle (bowties), spaghetti, or penne pasta.
• You can also use any cheese, like crumbled feta cheese, ricotta cheese, goat cheese, or simply parmesan cheese.
• For an extra kick, add a pinch of crushed red pepper flakes when you add the minced garlic.
• To make it gluten-free, use gluten-free pasta.
• For vegan summer squash pasta, substitute the butter for olive oil, and don’t add the cheese. However, I recommend adding a sprinkle of nutritional yeast for that cheesy flavor.
• If you like, add in some extra fresh vegetables or substitute the summer squash to make this main meal year-round. Other options include broccoli, fresh corn kernels, and sliced mushrooms.