Summer Squash Pasta

Andrea Potischman | Jun 26, 2024

Summer squash pasta is a delightful ode to the vibrant flavors of summer, making it a perfect quick meal that celebrates the abundance of zucchini and yellow summer squash. This dish embraces simplicity without compromising on taste and captures the light and refreshing essence of the season. The addition of fresh lemon juice at the very end adds a brightness that complements the sweetness of the garden-fresh squash beautifully.

Pasta Water

One of the secrets to the creamy texture of this dish lies in the pasta cooking liquid.  Incorporating some reserved starchy cooking liquid into the sauce, combined with a little parmesan cheese, helps to create a luxurious creaminess without the need for any heavy cream or butter. This technique not only adds richness to the dish but also helps bind the flavors together, resulting in a silky sauce that coats the pasta perfectly, creating a harmonious blend of textures in every bite.

Tips For Cooking Summer Squash

Cooking zucchini and summer squash is simple, and there are several tricks to enhance their flavor and texture. Here are some tips:

• Slice Evenly: Whether you’re sautéing, grilling, or roasting, slice the zucchini and summer squash evenly to ensure uniform cooking. This helps prevent some pieces from being undercooked while others are overcooked.
• Season Well: Zucchini and summer squash are mild in flavor and can benefit from seasoning to enhance their taste. Salt and pepper are also essential.
• Avoid Overcooking: Both zucchini and summer squash have high water content, and overcooking can make them mushy and flavorless. Cook them just until they are tender but still have a slight crunch.
• Dry Before Cooking: Before cooking zucchini and summer squash, pat them dry with a paper towel to remove excess moisture. This helps prevent steaming and ensures better browning when sautéing or grilling.
• High Heat for Sautéing and Grilling: When sautéing or grilling zucchini and summer squash, use high heat to quickly cook them and achieve a nice caramelized exterior while maintaining a tender interior.
• Don’t Overcrowd the Pan: When sautéing or roasting zucchini and summer squash, avoid overcrowding the pan. Cook them in batches if necessary to ensure even cooking and browning.

With minimal prep and cooking time, this effortless summer pasta dish is a go-to recipe for busy weeknights or lazy summer evenings. Bursting with earthy goodness and infused with citrus essence, this dish is a celebration of seasonal ingredients that will leave you craving more, minus the guilt.

Summer Squash Pasta

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Servings:

4

Prep:

15 minutes

Cook:

15 minutes

Total:

30 minutes

Ingredients:

• 12 ounces rigatoni pasta
• 2 tablespoons Extra Virgin olive oil
• 1 shallot, thinly sliced
• 2 garlic cloves, grated
• 1 1/2 pounds zucchini and yellow summer squash, cut lengthwise and sliced in half circle shapes abut 1/4-inch thick
• Kosher salt and freshly ground black pepper to taste
• 1/2-3/4 cup Parmesan cheese, grated, plus additional for serving
• 1 tablespoon freshly squeezed lemon juice

Directions:

1. cook the paste per the package instructions al dente. Reserve 3/4 cup of the cooking liquid.
2. Place a large saute pan over medium heat. Add the oil and when hot, but not smoking, add the shallot and cook, stirring occasionally, until golden brown and fragrant, about 2-3 minutes. Add the garlic and good for 30 seconds. Add the squash and some salt and pepper and cook, until tender, but not losing shape, about 4-5 minutes.
3. Gently fold in the cooked pasta and the Parmesan while adding some reserved pasta cooking liquid, a few tablespoons at a time, enough to coat the pasta. Mix in the lemon juice and adjust the seasoning to taste, as needed. Serve hot with additional Parmesan if desired.