When summer gardens overflow with zucchini and yellow squash, this Summer Squash Pasta Skillet becomes my weeknight dinner hero. The tender squash, perfectly al dente pasta, and savory garlic-herb sauce come together in one pan for a meal that celebrates seasonal abundance without hours of effort.
I developed this recipe during a particularly prolific squash season when I needed creative ways to use the daily harvest. The result is this bright, satisfying dish that manages to be both light and comforting—perfect for those warm evenings when you want something substantial but not heavy.
Why You’ll Love This
- One-pan recipe means minimal cleanup and maximum flavor as everything cooks together
- Ready in about 30 minutes of active cooking time—perfect for busy weeknights
- Endlessly customizable with whatever summer vegetables you have on hand
- Vegetarian-friendly but easily adapted for meat lovers with the addition of chicken or sausage
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 8 ounces of your favorite pasta
- ¼ cup pine nuts
- 5 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small zucchini squash, sliced into rounds
- 1 small summer squash, sliced into rounds
- kosher salt
- freshly cracked black pepper
- 4 ounces goat cheese, crumbled
- ¼ cup fresh basil leaves
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the directions.
- While the pasta is cooking, heat a skillet over medium-low heat. Add the pine nuts. Toss and stir them until they are golden and fragrant, about 5 to 6 minutes. Remove from the heat immediately.
- Heat a skillet over medium heat and add the butter. Whisk it constantly until brown bits begin to form on the bottom and the butter is golden.
- When that happens, add the garlic and squash rounds and toss to coat, then cook for 5 minutes until the zucchini softens. Sprinkle it with salt and pepper.
- The pasta should be finished by now, so add it to the skillet with the zucchini. Turn the heat to low. Toss the pasta and squash well, making sure everything is combined and has a bit of butter on it.
- Crumble in the goat cheese and toss it well. Add in another few cracks of fresh black pepper.
- Toss in the pine nuts. Stir in the fresh basil and serve immediately.
Tips & Variations
- For a protein boost, add grilled chicken, Italian sausage, or white beans
- Make it dairy-free by substituting coconut cream for heavy cream and nutritional yeast for Parmesan
- Swap in any summer vegetables you have on hand—bell peppers, eggplant, or corn all work beautifully
- For a lighter version, use half zucchini noodles and half regular pasta
- If you prefer a thicker sauce, mix 1 teaspoon cornstarch with the vegetable broth before adding
- Make ahead tip: Prep all vegetables the day before and store in the refrigerator until ready to cook
Serving Suggestions
This summer skillet shines as a complete meal on its own, but pairs wonderfully with a simple green salad dressed with lemon vinaigrette. For a more substantial dinner, serve alongside garlic bread or focaccia to soak up the delicious sauce.
If you’re hosting a gathering, this makes an excellent side dish for grilled meats or fish—simply reduce the pasta by half and increase the vegetables for a more veggie-forward accompaniment.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of broth or water to revive the sauce
- For best texture, don’t overcook the squash—it should be tender but still have a slight bite
- Pasta will continue absorbing sauce as it sits, so serve promptly for best consistency
FAQs
Can I use frozen squash instead of fresh?
Fresh is preferred for this recipe, but if using frozen, thaw and drain well before adding to avoid excess moisture.
How do I prevent the dish from becoming watery?
Don’t overcook the squash, and if your tomatoes are particularly juicy, you can remove some seeds before adding them to the skillet.
Can I make this ahead for meal prep?
Yes! It reheats well, though you may want to slightly undercook the pasta initially so it doesn’t become mushy when reheated.
Is there a way to make this recipe gluten-free?
Absolutely—simply substitute your favorite gluten-free pasta and ensure your broth is certified gluten-free.
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