This bright and colorful pasta is a perfect summer dish! Made with fresh summer squash and fragrant herbs, it’s light and tasty. You can whip it up in no time!
Honestly, I love how fresh and easy it is! Just toss the cooked pasta with sautéed squash and herbs, and you’re done. It’s like summer on your plate! 🍝🌿
Key Ingredients & Substitutions
Pasta: I usually opt for whole wheat penne for added fiber, but any pasta you love will work. Gluten-free pasta is also an easy swap if needed!
Summer Squash: Zucchini and yellow squash are perfect, but you can also use other vegetables like bell peppers or cherry tomatoes if you want a twist!
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, garlic powder can work too. Just use a smaller amount since it’s stronger.
Fresh Herbs: Basil, parsley, and dill bring amazing freshness! Feel free to mix and match. If you don’t have fresh herbs, dried will do, but use less as they are stronger.
Lemon Juice: Fresh lemon juice is best, but if you don’t have any, a splash of vinegar can help brighten the dish.
How Do I Cook the Perfect Pasta?
Cooking pasta might seem simple, but getting it just right is key to this dish! Here’s how you can nail it:
- Use a large pot of salted water to boil the pasta. The salt adds flavor.
- Check the package for timing, but aim for al dente, which means it should be firm but cooked through.
- Before draining, reserve some cooking water. It can help loosen up the dish later!
- Once drained, don’t rinse the pasta. This helps the sauce stick better.
Easy Summer Squash Pasta with Fresh Herbs
Ingredients You’ll Need:
For the Pasta Dish:
- 12 oz (340 g) pasta (such as penne, fusilli, or spaghetti)
- 2 medium summer squash (zucchini and/or yellow squash), thinly sliced or diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
- 1/2 lemon, juiced
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe will take you about 20-25 minutes in total. You’ll spend around 10 minutes prepping and cooking the pasta and the sauce, and then the rest of the time mixing everything together. It’s quick, simple, and perfect for a summer meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add your pasta and cook it according to the package instructions until it’s al dente, which should take about 8-10 minutes. Before draining, make sure to reserve about 1/2 cup of the pasta water—you’ll need it later. Drain the pasta and set it aside.
2. Sauté the Garlic:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once the oil is warm, toss in the minced garlic and red pepper flakes if you’re using them. Sauté for about 30 seconds, just until the garlic becomes fragrant. Keep an eye on it so it doesn’t burn!
3. Cook the Summer Squash:
Now, add your sliced summer squash to the skillet. Cook the squash, stirring occasionally, until it becomes tender and lightly golden, which should take about 5-7 minutes. Don’t forget to season it with salt and pepper to taste!
4. Combine the Pasta and Squash:
Once the squash is ready, add the cooked pasta to the skillet. Toss everything together to combine. If it seems a bit dry, add the reserved pasta water a splash at a time until you reach your desired consistency. This will help create a lovely sauce!
5. Add the Fresh Herbs and Lemon Juice:
Next, stir in the fresh herbs—basil, parsley, and dill if you’re using it. Squeeze in the juice from half a lemon to brighten up all those yummy flavors. Give it a taste and adjust the seasoning with more salt and pepper if needed.
6. Serve and Enjoy:
Your Easy Summer Squash Pasta is ready to shine! Serve it warm, topped with a generous sprinkle of grated Parmesan cheese. If you like, you can even add some toasted pine nuts for an extra crunch! Enjoy your delicious, fresh meal!
This recipe is wonderfully versatile. Feel free to add in other veggies or swap out the herbs for whatever you have on hand. Have fun with it! 😊
FAQ for Easy Summer Squash Pasta with Fresh Herbs
Can I Use Other Vegetables in This Recipe?
Absolutely! This recipe is very versatile. You can add bell peppers, cherry tomatoes, or even spinach to mix things up. Just adjust the cooking time slightly based on how long each vegetable takes to soften.
How Can I Make This Pasta Dish Vegan?
To make this dish vegan, simply omit the Parmesan cheese or use a plant-based cheese alternative. You can also sprinkle nutritional yeast on top for a cheesy flavor without the dairy.
Can I Prepare This Recipe in Advance?
Yes! You can cook the pasta and sauté the squash ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. When you’re ready to eat, just reheat and mix in the fresh herbs and lemon juice before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to keep it from drying out. Enjoy your delicious leftovers!
