Light Summer Squash Pasta

I used to think summer squash and zucchini were too watery and boring for pasta. They’d just sit there on top, sad and steamed, adding nothing but moisture to the bowl.

That’s because I wasn’t cooking them right—I was crowding the pan and skipping the step that actually matters. When you give them space and let them get a little golden in a hot skillet, they turn sweet and almost nutty. Add in some butter, goat cheese, and toasted pine nuts, and suddenly those “boring” vegetables become the whole reason you’re making pasta in the first place.

What Kind of Summer Squash Should I Use?

The beauty of this recipe is that you can use whatever summer squash looks good at your local market or farmers stand. Yellow squash and zucchini are the most common options and they work perfectly together, but you could also try pattypan squash if you come across it. When picking out your squash, look for ones that are firm and on the smaller to medium side – they tend to have better flavor and fewer seeds than the really large ones. If your squash feels soft or has any mushy spots, skip it and grab a different one.

Options for Substitutions

This simple pasta dish is really forgiving when it comes to swaps:

• Pasta shape: While fusilli or penne work great for catching the sauce, you can use any short pasta you have on hand – rigatoni, farfalle, or even spaghetti will do the job.
• Yellow squash and zucchini: You can use all zucchini or all yellow squash if that’s what you have. The flavor will be slightly different but still delicious. You could also add in some thinly sliced eggplant for variety.
• Goat cheese: Not a fan of goat cheese? Try crumbled feta, ricotta, or even grated parmesan instead. Each will give you a different flavor profile but all work well with summer squash.
• Pine nuts: Pine nuts can be pricey, so feel free to use toasted slivered almonds, chopped walnuts, or sunflower seeds for that nutty crunch.
• Fresh basil: If you don’t have fresh basil, try fresh parsley or mint. In a pinch, you can use 1 teaspoon of dried basil, but add it while cooking the squash rather than at the end.
• Lemon juice: White wine vinegar or a splash of white wine can stand in for lemon juice if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making summer squash pasta is overcooking the zucchini and yellow squash, which releases too much water and turns your dish into a watery mess – aim for tender-crisp vegetables that still have a slight bite, which usually takes about 5-7 minutes over medium-high heat.

Another common error is adding the goat cheese while the pan is still on high heat, causing it to clump up instead of creating a creamy sauce, so make sure to lower the heat or turn it off completely before stirring in the cheese and butter.

To avoid bland pasta, don’t forget to salt your pasta water generously (it should taste like the sea) and save a cup of that starchy pasta water before draining – adding a splash helps the sauce cling to the noodles and brings everything together.

Finally, cut your squash rounds evenly so they cook at the same rate, and if you notice excess liquid pooling in the pan, simply drain some off before tossing with the pasta.

What to Serve With Summer Squash Pasta?

This light and fresh pasta is perfect on its own for a quick weeknight dinner, but I love pairing it with some grilled chicken or shrimp if I want to add more protein. A simple arugula salad with a lemon vinaigrette complements the dish nicely without weighing things down, especially on those hot summer nights. If you’re feeding a crowd, garlic bread or focaccia is always a good choice for soaking up any extra sauce at the bottom of the bowl. You could also serve it alongside grilled vegetables like eggplant or bell peppers to keep the summer garden theme going.

Storage Instructions

Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the moisture as it sits, so you might want to add a splash of olive oil or a bit of pasta water when reheating to loosen it up.

Reheat: Warm it up in a skillet over medium heat with a tablespoon or two of water or olive oil, stirring gently until heated through. You can also microwave it, but the stovetop method keeps the squash from getting too mushy and helps revive the texture better.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 32-38 g
• Fat: 58-68 g
• Carbohydrates: 180-200 g

Ingredients

For the pasta:

• 12 oz pasta (De Cecco recommended)
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, 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
• 3 tbsp unsalted butter

For the garnish:

• 1/4 tsp red pepper flakes
• 3 tbsp toasted pine nuts
• 1/4 cup fresh basil, chiffonade
• 2 tbsp grated parmesan cheese

Step 1: Prepare Mise en Place and Start Pasta Water

• 3 garlic cloves, freshly minced
• 1 summer squash, sliced into 1/4-inch rounds
• 1 zucchini, sliced into 1/4-inch rounds
• 1.5 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 tbsp unsalted butter
• 2 oz creamy goat cheese
• 1/4 cup fresh basil, chiffonade

Fill a large pot with salted water and bring it to a boil—this will take about 10 minutes, so start this first.

While waiting, mince your garlic, slice the summer squash and zucchini into uniform 1/4-inch rounds (this ensures even cooking), zest your lemon, juice it, measure out your butter and goat cheese, and tear your basil into chiffonade.

Having everything prepped before you start cooking means you can move quickly through the remaining steps without scrambling.

Step 2: Cook Pasta Simultaneously with Vegetable Prep

• 12 oz pasta

Once the water is boiling, add the pasta and cook according to package directions.

While the pasta cooks, proceed immediately to Step 3—the pasta timing will work perfectly with the quick-cooking squash and zucchini.

Step 3: Sauté Aromatics and Cook Summer Vegetables

• 2 tbsp extra virgin olive oil
• 3 garlic cloves, freshly minced
• 1 summer squash, sliced into 1/4-inch rounds
• 1 zucchini, sliced into 1/4-inch rounds

Heat the olive oil in a large skillet over medium heat.

Add the minced garlic and cook for about 1 minute until fragrant but not browned.

Add the sliced summer squash and zucchini, stirring occasionally, and cook for 4-5 minutes until they’re tender and lightly caramelized at the edges.

I like to let the vegetables sit undisturbed for a minute or two between stirring—this creates nice golden color and develops deeper flavor.

Step 4: Season Vegetables and Lower Heat

• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Season the cooked vegetables with kosher salt and freshly ground black pepper, then reduce the heat to low.

This gentle heat keeps the vegetables from breaking down further while you combine everything in the next step.

Step 5: Combine Pasta with Vegetables and Build the Sauce

• pasta from Step 2
• cooked squash and zucchini from Steps 3-4
• 1.5 tbsp fresh lemon juice
• 3 tbsp unsalted butter
• 2 oz creamy goat cheese

When the pasta is al dente, drain it (reserve about 1/2 cup of pasta water just in case) and add it to the skillet with the cooked vegetables from Step 3.

Add the fresh lemon juice, butter, and goat cheese, tossing everything gently over low heat for about 1 minute until the cheese melts and creates a creamy, light sauce.

The starches from the pasta water will help emulsify the butter and cheese if needed—add a splash if the mixture seems too dry.

I prefer goat cheese for its tanginess, which brightens the sweet squash perfectly.

Step 6: Finish and Plate

• 1/4 tsp red pepper flakes
• 3 tbsp toasted pine nuts
• 1/4 cup fresh basil, chiffonade
• 1 tsp lemon zest
• 2 tbsp grated parmesan cheese

Divide the pasta between bowls or plates.

Top each portion with a pinch of red pepper flakes, toasted pine nuts, fresh basil chiffonade, and grated Parmesan cheese.

Finish with the lemon zest for brightness and a squeeze of fresh lemon juice if desired.

Taste and adjust seasoning with additional salt and pepper as needed.

Light Summer Squash Pasta

Delicious Light Summer Squash Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 1425

Ingredients Method

Ingredients

  

For the pasta

• 12 oz pasta (De Cecco recommended)
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, 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
• 3 tbsp unsalted butter

For the garnish

• 1/4 tsp red pepper flakes
• 3 tbsp toasted pine nuts
• 1/4 cup fresh basil, chiffonade
• 2 tbsp grated parmesan cheese

Method

 

1. Fill a large pot with salted water and bring it to a boil—this will take about 10 minutes, so start this first. While waiting, mince your garlic, slice the summer squash and zucchini into uniform 1/4-inch rounds (this ensures even cooking), zest your lemon, juice it, measure out your butter and goat cheese, and tear your basil into chiffonade. Having everything prepped before you start cooking means you can move quickly through the remaining steps without scrambling.
2. Once the water is boiling, add the pasta and cook according to package directions. While the pasta cooks, proceed immediately to Step 3—the pasta timing will work perfectly with the quick-cooking squash and zucchini.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Add the sliced summer squash and zucchini, stirring occasionally, and cook for 4-5 minutes until they're tender and lightly caramelized at the edges. I like to let the vegetables sit undisturbed for a minute or two between stirring—this creates nice golden color and develops deeper flavor.
4. Season the cooked vegetables with kosher salt and freshly ground black pepper, then reduce the heat to low. This gentle heat keeps the vegetables from breaking down further while you combine everything in the next step.
5. When the pasta is al dente, drain it (reserve about 1/2 cup of pasta water just in case) and add it to the skillet with the cooked vegetables from Step 3. Add the fresh lemon juice, butter, and goat cheese, tossing everything gently over low heat for about 1 minute until the cheese melts and creates a creamy, light sauce. The starches from the pasta water will help emulsify the butter and cheese if needed—add a splash if the mixture seems too dry. I prefer goat cheese for its tanginess, which brightens the sweet squash perfectly.
6. Divide the pasta between bowls or plates. Top each portion with a pinch of red pepper flakes, toasted pine nuts, fresh basil chiffonade, and grated Parmesan cheese. Finish with the lemon zest for brightness and a squeeze of fresh lemon juice if desired. Taste and adjust seasoning with additional salt and pepper as needed.