The warmth of the sun on your face and the fresh, vibrant flavors of summer vegetables evoke the perfect evening. Light Summer Squash Pasta is a delightful dish that takes only 30 minutes to prepare and showcases the best of seasonal produce. This recipe shines with its balance of creamy goat cheese and fragrant basil, making it a perfect choice for a light dinner or a special occasion.
This recipe is ideal for anyone looking to celebrate summer flavors, especially home cooks who enjoy fresh, quick meals. It’s perfect for a weeknight dinner or a casual gathering with friends. You can easily make this dish ahead of time and store it in the fridge for up to two days.
Why You’ll Love This Recipe
- The pasta is perfectly al dente, creating a satisfying bite.
- Fresh summer squash and zucchini add a delightful crunch and vibrant colors.
- Creamy goat cheese offers a rich texture that melds beautifully with the dish.
- It’s a quick and easy recipe that comes together in just 30 minutes.
What You’ll Need
Gather these ingredients to create your Light Summer Squash Pasta masterpiece.
For the Pasta
- 12 oz pasta, De Cecco recommended
For the Sauce
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, freshly minced
- 1 summer squash, sliced into 1/4-inch rounds
- 1 zucchini, sliced into 1/4-inch rounds
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1.5 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 oz creamy goat cheese
For Finishing Touches
- 3 tbsp unsalted butter
- 1/4 tsp red pepper flakes
- 3 tbsp toasted pine nuts
- 1/4 cup fresh basil, chiffonade
- 2 tbsp grated parmesan cheese
Use any pasta type for substitutions. Goat cheese can be replaced with feta.
Substitutions & Swaps
- Use whole wheat pasta for added fiber.
- Any mild cheese can replace goat cheese.
- Replace pine nuts with walnuts or almonds.
- Lemon juice can be swapped for white wine vinegar.
How to Make It
Follow these simple steps to create your pasta dish.
Boil
Bring a large pot of salted water to a boil, then add the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
Sauté
In a large skillet, heat extra virgin olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add Vegetables
Stir in the sliced summer squash and zucchini, seasoning with kosher salt and pepper. Cook for about 5-7 minutes until tender but still crisp.
Combine
Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the vegetables and mix well.
Incorporate
Add the reserved pasta water, lemon juice, lemon zest, and creamy goat cheese to the pan. Stir until the cheese melts and forms a creamy sauce.
Finish
Mix in the unsalted butter and red pepper flakes for added richness and warmth. Taste and adjust seasonings if necessary.
Garnish
Top with toasted pine nuts, chiffonade of basil, and grated parmesan cheese just before serving.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, pasta does not freeze well after cooking.
Reheat: Microwave for 1-2 minutes, stirring halfway.
Tips for Best Results
- Ensure the pasta is al dente for a perfect texture.
- Utilize fresh seasonal vegetables for the best flavor.
- Adjust lemon juice to taste for brightness in flavor.
Serving Suggestions
- Serve alongside grilled chicken or fish for added protein.
- Pair with a crisp garden salad for a complete meal.
- Enjoy with a chilled glass of white wine on a warm evening.
