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Summer Squash Pasta: Healthy and Flavorful Summer Dinner

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Summer Squash Pasta is a light and flavorful seasonal pasta dish made with fresh summer squash, garlic, lemon, Parmesan cheese, olive oil, and herbs. This easy vegetarian dinner is perfect for warm-weather meals and comes together in about 30 minutes.

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling or Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

Scale
  • 12 ounces spaghetti or linguine
  • 3 medium summer squash, thinly sliced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons toasted pine nuts (optional)
  • Extra Parmesan cheese for serving

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook spaghetti or linguine according to package directions until al dente.
  3. Reserve 1 cup of pasta water before draining.
  4. Drain the pasta and set aside.
  5. Heat olive oil in a large skillet over medium heat.
  6. Add the sliced summer squash and cook for 5 to 7 minutes until tender.
  7. Stir in the minced garlic and cook for 30 seconds until fragrant.
  8. Add the lemon juice and lemon zest.
  9. Add the cooked pasta to the skillet.
  10. Pour in a small amount of reserved pasta water and toss to combine.
  11. Stir in the Parmesan cheese until melted and creamy.
  12. Add basil and parsley.
  13. Season with salt and black pepper.
  14. Add additional pasta water if needed for a silky sauce.
  15. Top with red pepper flakes, pine nuts, and extra Parmesan if desired.
  16. Serve immediately.

Notes

  • Use fresh summer squash for the best flavor and texture.
  • Do not overcook the squash or it may become mushy.
  • Reserve pasta water to help create a smooth sauce.
  • Fresh lemon juice provides the brightest flavor.
  • Zucchini can be substituted for yellow squash.
  • Add grilled chicken, shrimp, or salmon for extra protein.
  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat gently with a splash of water or broth.
  • Best served immediately after cooking.

Nutrition

Find it online: https://recipeshots.com/summer-squash-pasta/