Go Back
['Close-up of Light Summer Squash Pasta with fresh ingredients and goat cheese.', 'Side view of a vibrant bowl of Light Summer Squash Pasta topped with basil and pine nuts.', 'Juicy Light Summer Squash Pasta featuring zucchini, summer squash, and a hint of lemon.', 'Colorful Light Summer Squash Pasta dish showcasing creamy goat cheese and fresh herbs.']
Print Pin

Light Summer Squash Pasta - moanaskitchen

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 520
A fresh and vibrant summer pasta featuring zucchini and squash, topped with goat cheese and toasted pine nuts for a delightful flavor.

Ingredients

Pasta

  • 12 oz pasta (De Cecco recommended)

Olive oil

  • 2 tbsp extra virgin olive oil

Garlic

  • 3 cloves garlic cloves, freshly minced

Summer squash

  • 1 each summer squash, sliced into 1/4-inch rounds

Zucchini

  • 1 each zucchini, sliced into 1/4-inch rounds

Salt

  • 0.5 tsp kosher salt, plus more to taste

Black pepper

  • 0.25 tsp freshly ground black pepper

Lemon juice

  • 1.5 tbsp fresh lemon juice

Lemon zest

  • 1 tsp lemon zest

Goat cheese

  • 2 oz creamy goat cheese

Butter

  • 3 tbsp unsalted butter

Red pepper flakes

  • 0.25 tsp red pepper flakes

Pine nuts

  • 3 tbsp toasted pine nuts

Basil

  • 0.25 cup fresh basil, chiffonade

Parmesan cheese

  • 2 tbsp grated parmesan cheese

Instructions 

  • Cook pasta until al dente, then drain and set aside.
  • In a large skillet, heat olive oil and sauté garlic until fragrant.
  • Add sliced squash and zucchini, cook until tender.
  • Stir in lemon juice, lemon zest, goat cheese, butter, red pepper flakes, and cooked pasta. Toss to combine.
  • Garnish with toasted pine nuts, basil, and parmesan before serving.

Notes

Use fresh ingredients for best flavor and adjust salt to taste.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: summer squash