This Easy Summer Squash Pasta is a bright and cheerful dish! With fresh zucchini and herbs, it’s light, tasty, and perfect for warm days.
Making this pasta is such a breeze. I love how quick it comes together, leaving more time for sunshine and relaxation. Plus, you can’t go wrong with colorful veggies on your plate!
Key Ingredients & Substitutions
Pasta: I recommend using linguine or fettuccine for a nice touch. If you’re gluten-free, try chickpea pasta or brown rice pasta; they hold up well in this dish.
Summer Squash: Zucchini is great, but yellow squash adds lovely color. If you can’t find summer squash, any green vegetable like bell peppers or asparagus works well, just adjust cooking times.
Fresh Herbs: Basil is a must for flavor. If you don’t have it, fresh oregano or dill can be good substitutes. I like to add fresh herbs right before serving for the best flavor.
Parmesan Cheese: Freshly grated gives the best taste and melt. If you’re dairy-free, nutritional yeast provides a cheesy flavor without the dairy. Just sprinkle to taste!
How Do I Cook the Pasta Perfectly?
Cooking pasta might sound easy, but there are some tips to get it just right:
- Start with a big pot of salted water (about 1 tablespoon salt per gallon). This adds flavor to the pasta.
- Bring the water to a rolling boil before adding the pasta. This helps it cook evenly.
- Stir the pasta occasionally so it doesn’t stick together.
- Check for doneness a minute or two before the package time. Al dente means it should still have a bit of bite!
- Always reserve some pasta water before draining. This starchy water can help adjust the sauce’s consistency later!
Easy Summer Squash Pasta with Fresh Herbs
Ingredients You’ll Need:
Pasta:
- 8 ounces pasta (such as linguine, fettuccine, or spaghetti)
Vegetables:
- 2 medium summer squash (zucchini and/or yellow squash), thinly sliced
- 1/2 cup cherry tomatoes, halved (optional for color and sweetness)
Flavorings:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Fresh Herbs:
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme leaves
Finishing Touches:
- 1/3 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon (optional for brightness)
How Much Time Will You Need?
This tasty dish takes about 20 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and another 10 minutes to sauté the squash and mix everything together. It’s a quick and healthy meal on those busy summer days!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package directions until al dente. Remember to reserve 1 cup of the pasta cooking water before draining it!
2. Sauté the Garlic:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until the garlic is fragrant, but not browned.
3. Cook the Summer Squash:
Add the sliced summer squash to the skillet with the garlic. Cook, stirring occasionally, until the squash is just tender, which will take about 4-5 minutes. If you decided to use cherry tomatoes, toss them in halfway through cooking the squash to get them nice and warm.
4. Combine Pasta and Squash:
Add the drained pasta to the skillet with the cooked squash. Toss everything together to combine, letting the flavors mingle.
5. Add Fresh Herbs and Cheese:
Stir in the fresh basil, parsley, thyme, and grated Parmesan cheese. If it feels a bit dry, slowly add the reserved pasta water until you reach the creamy consistency you like.
6. Season and Serve:
Season the pasta with salt, pepper, and a little lemon juice for brightness, if you like. Toss it all together once more to ensure everything is well mixed.
7. Enjoy Your Meal:
Serve the pasta warm and sprinkle additional Parmesan cheese on top. Enjoy this fresh and colorful dish as a perfect summer meal!
Frequently Asked Questions
Can I Substitute Other Vegetables in This Recipe?
Absolutely! While summer squash is the star, you can use other vegetables like bell peppers, mushrooms, or spinach. Just adjust cooking times accordingly—softer vegetables like spinach will need less cooking time, while firmer ones like bell peppers may require a bit longer.
Can I Use Dried Herbs Instead of Fresh?
Yes, you can use dried herbs if you don’t have fresh ones. Use about one-third of the amount indicated for fresh herbs, as dried herbs are more concentrated. So, for example, use 1 tablespoon of dried basil instead of 1/4 cup fresh.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or olive oil to bring back the dish’s moisture.
Can I Make This Dish Vegan?
Definitely! Simply omit the Parmesan or replace it with a plant-based cheese alternative or nutritional yeast for a cheesy flavor. You can also use olive oil instead of butter if you’re looking for a richer taste.
