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Delicious Light Summer Squash Pasta for Quick Dinners

A vibrant dish featuring summer squash, zucchini, goat cheese, and pine nuts, perfect for quick dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz pasta Use De Cecco for optimal texture.
For the Vegetables
  • 2 tbsp extra virgin olive oil Ideal for sautéing.
  • 2 cloves garlic Fresh minced garlic.
  • 2 medium summer squash Choose small, firm squash.
  • 1 medium zucchini Adds moisture and texture.
For Seasoning
  • 1 tsp kosher salt Enhances overall taste.
  • 1/2 tsp black pepper Freshly ground.
For the Sauce
  • 3 tbsp fresh lemon juice Brightens up the dish.
  • 1 tbsp lemon zest Adds a punch of flavor.
  • 4 oz goat cheese Provides creaminess.
  • 1 tbsp unsalted butter Optional for a richer flavor.
For the Crunch
  • 1/4 cup toasted pine nuts Can substitute walnuts or skip.
  • 1/4 tsp red pepper flakes Optional for heat.
  • 1/4 cup fresh basil Offers a lovely herbaceous note.
  • 1/4 cup grated Parmesan cheese Classic finish.

Equipment

  • large pot
  • skillet
  • Cutting Board
  • knife

Method
 

Cooking Steps
  1. Fill a large pot with water, add kosher salt, and bring to a boil. Cook the pasta according to package directions for about 10 minutes.
  2. While the pasta cooks, mince the garlic and slice the summer squash and zucchini into 1/4-inch rounds.
  3. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant.
  4. Add the summer squash and zucchini to the skillet, stirring frequently for about 4-5 minutes until tender.
  5. Season with kosher salt and black pepper, then lower the heat to meld the flavors.
  6. Reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the vegetables.
  7. Add lemon juice, goat cheese, and butter, tossing gently over low heat for a creamy sauce.
  8. Serve in bowls topped with toasted pine nuts, red pepper flakes, basil, Parmesan, and a drizzle of lemon zest.

Notes

Slice squash uniformly for even cooking and avoid overcrowding the skillet to achieve caramelization.