Summer Squash Pasta Recipe

Serves: 4-6 people

Total Time: 25 minutes

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

For the Pasta and Squash:

• 1 pound linguine, fettuccine, or pappardelle pasta
• 2 medium yellow summer squash, sliced into ribbons
• 2 medium zucchini, sliced into ribbons
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 medium sweet onion, thinly sliced
• 1/2 cup white wine or vegetable broth
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

For Finishing:

• 1/2 cup fresh basil leaves, torn
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional)
• 3/4 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 1/4 cup toasted pine nuts (optional)
• Extra lemon wedges for serving

Equipment Needed

• Large pot for pasta
• Large skillet or sauté pan
• Vegetable peeler or mandoline
• Colander
• Tongs
• Measuring cups and spoons
• Microplane zester

Instructions

Prepare the Squash
Using a vegetable peeler or mandoline, create long, thin ribbons from the summer squash and zucchini by running the peeler along the length of each squash. Continue until you reach the seedy center, then rotate and repeat. You should have beautiful, pasta-like ribbons. Set aside.

Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 1-2 minutes less than the package suggests since it will finish cooking in the sauce. Reserve 1 cup of pasta cooking water before draining.

Start the Sauce
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant and lightly golden, being careful not to let it brown too much.

Add Aromatics
Add the sliced onion to the skillet and cook for 2-3 minutes until softened and translucent. The onion should be tender but still have a slight bite.

Cook the Squash
Add the squash ribbons to the skillet and toss gently with tongs. Cook for 2-3 minutes until the squash is just tender but still has some texture. Don’t overcook – the squash should maintain its shape and not become mushy.

Deglaze and Season
Pour in the white wine (or broth) and let it simmer for 1 minute to cook off the alcohol. Add lemon juice, lemon zest, salt, pepper, and red pepper flakes if using. Toss everything together gently.

Combine Pasta and Sauce
Add the drained pasta directly to the skillet with the squash. Using tongs, toss everything together, adding pasta cooking water a little at a time until you achieve a silky sauce that coats the pasta without being too wet.

Finish with Richness
Remove the skillet from heat and add the butter, tossing until it melts and creates a glossy finish. Add half of the Parmesan cheese and toss to combine.

Add Fresh Herbs
Fold in the torn basil leaves, chopped parsley, and mint if using. The herbs should be bright and fresh, added just before serving to maintain their color and flavor.

Serve Immediately
Transfer to a large serving bowl or individual plates. Top with the remaining Parmesan cheese, toasted pine nuts if using, and serve with lemon wedges on the side for extra brightness.

Tips for Perfect Summer Squash Pasta

Choose the Right Squash
Select firm, medium-sized squash without soft spots. Smaller squash tend to be more tender and have fewer seeds.

Ribbon Technique
Use a vegetable peeler for rustic ribbons or a mandoline for more uniform strips. Stop when you reach the seedy center to avoid watery pieces.

Don’t Overcook
Summer squash cooks very quickly and can become mushy. Keep it tender-crisp for the best texture and flavor.

Pasta Water Magic
The starchy pasta cooking water is crucial for creating a silky sauce that binds everything together.

Seasonal Variations

Early Summer: Add fresh peas or snap peas along with the squash for extra color and sweetness.

Mid-Summer: Include halved cherry tomatoes for bursts of acidity and color.

Late Summer: Add corn kernels and fresh oregano for a heartier version.

Herb Variations: Try fresh thyme, oregano, or chives instead of basil for different flavor profiles.

Make-Ahead Tips

Prep Components: Slice squash ribbons and store in refrigerator up to 4 hours ahead. Keep herbs fresh in damp paper towels.

Partial Assembly: Cook pasta slightly underdone, toss with a little olive oil, and refrigerate. Finish cooking when adding to the hot sauce.

Serving Suggestions

This light pasta pairs beautifully with grilled chicken, fish, or shrimp for added protein. Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc, and crusty bread for a complete summer meal.

Storage and Reheating

Store leftovers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or pasta water to restore the sauce consistency. The squash will be softer after reheating but still delicious.

Nutritional Benefits

Summer squash is low in calories but high in vitamins A and C, potassium, and fiber. This pasta provides a lighter alternative to cream-based sauces while still delivering satisfying flavors and nutrients.

Variations

Protein Addition: Toss in cooked shrimp, chicken, or white beans for a more substantial meal.

Cheese Alternatives: Try pecorino Romano, aged Asiago, or crumbled goat cheese instead of Parmesan.

Different Pasta: Use angel hair, spaghetti, or even pasta made from summer squash for a lower-carb version.

Mediterranean Style: Add olives, capers, and sun-dried tomatoes for a more robust flavor profile.

This Summer Squash Pasta proves that the best dishes often highlight the natural beauty and flavor of seasonal ingredients, creating meals that are both satisfying and refreshingly light.