This Summer Squash Pasta is the perfect light and fresh meal for any night of the week. It’s incredibly quick to make and bursting with the sweet, tender flavors of summer squash. You’ll love how simple yet satisfying this dish is!
Key Ingredients & Substitutions:
- Summer Squash: Zucchini or yellow squash work best. You can use a mix!
- Pasta: Any shape works, but short pasta like fusilli, orecchiette, or penne is great. Whole wheat pasta is a good alternative.
- Garlic: Fresh minced garlic is key for flavor.
- Parmesan Cheese: Adds a salty, umami kick. Nutritional yeast can be a dairy-free alternative.
- Fresh Basil: Don’t skip this! It adds a bright, herby finish. Fresh parsley is a decent substitute if needed.
Ingredients:
- 8 oz (about 2 cups) pasta of your choice
- 2 tablespoons olive oil
- 2 medium summer squash (zucchini or yellow squash), thinly sliced or cut into half-moons
- 3 cloves garlic, minced
- 1/4 cup vegetable broth or pasta water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, chopped
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 2
- Calories per serving: Approximately 350-400 kcal (varies by pasta type)
- Tools needed: Large pot, large skillet
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
2. Sauté the Squash
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced summer squash and cook for 5-7 minutes, stirring occasionally, until it starts to soften and turn lightly golden.
3. Add Garlic and Seasoning
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Season with salt and black pepper.
4. Combine with Pasta and Sauce
Drain the cooked pasta and add it directly to the skillet with the summer squash. Pour in the reserved vegetable broth or pasta water. This helps create a light sauce.
5. Finish and Serve
Remove the skillet from the heat. Stir in the grated Parmesan cheese and chopped fresh basil until everything is well combined and the cheese melts slightly. Serve your delicious Summer Squash Pasta immediately with extra Parmesan if desired.
Storage Instructions:
Store any leftover Summer Squash Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth if it seems dry, until heated through.
Frequently Asked Questions (FAQ):
Q: Can I use frozen summer squash for this pasta dish?
A: Fresh summer squash is best for texture and flavor, but frozen can work in a pinch. Thaw it completely and pat dry before adding to the skillet to prevent excess water.
Q: What if I don’t have fresh basil?
A: Fresh basil truly makes this Summer Squash Pasta sing, but fresh parsley is a good alternative. Dried basil isn’t recommended as it won’t give the same fresh flavor.
Q: Can I add protein to this dish?
A: Absolutely! Cooked chicken, shrimp, or chickpeas would be delicious additions to your Summer Squash Pasta. Add them during the last few minutes of cooking or when combining with the pasta.
Q: How can I make this dish creamier?
A: For a creamier sauce, you can add a tablespoon or two of cream cheese or a splash of heavy cream along with the Parmesan cheese.
Q: Is this Summer Squash Pasta good for meal prep?
A: This dish is best enjoyed fresh, but leftovers are still tasty. The squash might become a bit softer when reheated.
Q: Can I make this gluten-free?
A: Yes, simply use your favorite gluten-free pasta to make this Summer Squash Pasta entirely gluten-free.