The aroma of sautéed garlic dances through the kitchen, transporting me to sun-kissed days filled with fresh produce from the garden. As the vibrant colors of summer squash and zucchini come together, I’m reminded that cooking can be an art form—especially when it leads to dishes like this Light Summer Squash Pasta with Goat Cheese and Pine Nuts. This recipe is not only a quick weeknight dinner solution but also a delightful way to showcase seasonal veggies. With its creamy goat cheese sauce and the crunch of toasted pine nuts, it’s a comforting embrace in a bowl. Plus, you have the freedom to experiment with different squash varieties, ensuring a fresh twist every time. Ready to elevate your pasta game with a light and luscious dish? Let’s dive in!
Why is This Pasta a Must-Try?
Light and Refreshing: This dish is the epitome of summer dining—full of flavor yet light enough to enjoy on warm evenings.
Versatile Ingredients: Feel free to swap in various squash types, ensuring each meal is unique and exciting.
Crowd-Pleasing Appeal: The creamy goat cheese and crunchy pine nuts create a satisfying contrast that will impress everyone at the table.
Quick Preparation: Perfect for busy weeknights, this recipe comes together in under 30 minutes, providing a hassle-free cooking experience.
Healthy Choice: Packed with veggies and with options for protein additions, it’s a wholesome meal that’s both delicious and nutritious.
For those who love vibrant pasta, don’t forget to check out my Chicken Mozzarella Pasta or for a creamy alternative, try the One Pot Creamy Beef Pasta.
Light Summer Squash Pasta Ingredients
• Here’s what you need to create your light summer squash pasta!
For the Pasta
- Pasta – 12 oz of De Cecco pasta provides the ideal texture for this dish.
For the Sauce
- Extra Virgin Olive Oil – Perfect for sautéing; consider avocado oil as a substitute for a different flavor.
- Garlic – 3 freshly minced cloves will enhance the aroma and flavor deliciously.
- Unsalted Butter – 3 tablespoons create a rich sauce; can be omitted for a lighter version if desired.
- Fresh Lemon Juice – 1.5 tbsp adds brightness; key for balancing flavors in your light summer squash pasta.
- Lemon Zest – 1 teaspoon boosts aromatic citrus notes and flavor complexity.
For the Vegetables
- Summer Squash – Offers sweetness; slice into 1/4-inch rounds for even cooking. Yellow squash and pattypan can be substituted.
- Zucchini – Adds moisture and beautiful color; slice similarly to summer squash for consistency.
- Kosher Salt – Essential for seasoning; remember to use more to taste.
- Black Pepper – Freshly ground adds depth and a touch of heat.
- Red Pepper Flakes – For a slight kick; use sparingly to control the spice level.
For the Toppings
- Goat Cheese – Provides creaminess and tang; can be swapped with ricotta or feta if you prefer.
- Toasted Pine Nuts – These crunchy additions enhance texture; walnuts are a great alternative.
- Fresh Basil – 1/4 cup chiffonade adds an herby freshness that elevates the dish.
- Grated Parmesan Cheese – A sprinkle adds a salty finish; consider a dairy-free alternative if needed.
Enjoy crafting your dish and don’t hesitate to mix it up with various squash to keep the flavors fresh!
Step‑by‑Step Instructions for Light Summer Squash Pasta
Step 1: Prep Ingredients
Begin by bringing a large pot of salted water to a boil over high heat. While the water heats, mince three cloves of garlic and slice the summer squash and zucchini into 1/4-inch rounds for even cooking. Zest one lemon and then juice it, setting both aside. Finally, prepare the goat cheese and unsalted butter to incorporate smoothly into the sauce later.
Step 2: Cook Pasta
Once the water is boiling, add 12 oz of De Cecco pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. When done, reserve a cup of pasta water for later, then drain the pasta in a colander. This Light Summer Squash Pasta will transform with the vibrant veggies added next.
Step 3: Sauté Vegetables
In a large skillet, heat two tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, stirring to prevent browning. Gradually introduce the sliced summer squash and zucchini to the pan, cooking for about 4-5 minutes until golden and tender-crisp.
Step 4: Combine
Reduce the heat to low and gently toss in the drained pasta, along with the lemon juice, butter, and goat cheese. Stir continuously for about 1 minute, allowing the heat to melt the cheese and create a creamy sauce that envelops the Light Summer Squash Pasta. If the mixture seems dry, add a splash of reserved pasta water to achieve your desired consistency.
Step 5: Plate
To serve your Light Summer Squash Pasta, portion onto plates and sprinkle generously with red pepper flakes, toasted pine nuts, and a chiffonade of fresh basil. Finish with a light dusting of grated Parmesan cheese, lemon zest, and additional lemon juice to enhance the refreshing flavors. Enjoy the delightful crunch of vegetables with every delicious bite!
How to Store and Freeze Light Summer Squash Pasta
Fridge: Store leftovers in an airtight container for up to 3 days; gently reheat on the stovetop with a splash of olive oil or pasta water to maintain the creamy texture.
Freezer: Freeze portions in an airtight container for up to 2 months; for best results, omit the goat cheese before freezing and add it fresh when reheating to avoid clumping.
Reheating: Reheat straight from the freezer; thaw in the fridge overnight and then warm gently in a skillet, adding more olive oil or pasta water as needed.
Serving Tips: Fresh toppings like herbs and grated cheese can be added after reheating to enhance flavor and texture when enjoying your Light Summer Squash Pasta again.
Light Summer Squash Pasta Variations
Feel free to get creative with this recipe—you can cater it to suit your tastes while savoring every bite!
- Different Squash: Swap summer squash for pattypan or different types of zucchini for a fresh twist. Experimenting with various squash varieties can really bring out unique flavors.
- Cheese Alternatives: Feta: Creamy feta creates a delightful change in flavor. It pairs wonderfully, enhancing the dish’s tangy profile.
- Protein Boost: Chicken or Shrimp: Adding grilled chicken or shrimp transforms this dish into a heartier meal. It’s a lovely option for those craving extra protein and a satisfying dinner.
- Herb Up: Mint or Dill: Fresh mint or dill can bring a new layer of flavor. Consider adding them for a vibrant burst that complements the dish beautifully.
- Nutty Variations: Walnuts: Crunchy walnuts can easily replace pine nuts for a different texture and taste. They add another delightful flavor element while keeping it nutty.
- Add Heat: Sriracha: For those who like a kick, drizzle a little Sriracha over the top before serving. It blends nicely with the creamy sauce while adding zing.
- Vegan Option: Nutritional Yeast: Swap the goat cheese for nutritional yeast; it offers a cheesy flavor without dairy. This is perfect for fitting vegan diets without sacrificing taste!
- Creamy Variation: Heavy Cream: For a richer sauce, incorporate a splash of heavy cream during the combine step. This will create a more indulgent paste, perfect for special occasions.
And if you’re in the mood for something different, why not check out my delicious Custard Strawberry Tart for dessert afterward?
Expert Tips for Light Summer Squash Pasta
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Avoid Overcooking: Keep your squash tender-crisp to prevent excess water release that can dull the flavor of your Light Summer Squash Pasta.
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Add Cheese Wisely: Lower the heat before adding goat cheese to avoid clumping. This ensures a creamy texture throughout your dish.
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Season Generously: Salt your pasta water like the sea. Proper seasoning enhances all flavors in the Light Summer Squash Pasta and elevates your meal.
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Mix It Up: Don’t hesitate to experiment with different squash varieties or cheese options for a unique twist each time you make this dish.
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Save Pasta Water: Reserve a cup of pasta water before draining. This starchy liquid can help reach your desired sauce consistency if needed.
Make Ahead Options
These Light Summer Squash Pasta preparations are perfect for busy home cooks looking to save time during the week! You can chop your vegetables, mince garlic, and even prepare your lemon zest and juice up to 24 hours in advance, refrigerating them in airtight containers to maintain freshness. Additionally, cook the pasta and toss it with a bit of olive oil to prevent sticking and refrigerate for up to 3 days. When you’re ready to serve, simply sauté the garlic and veggies, add the prepped pasta, and stir in the goat cheese over low heat—resulting in a quick and delicious dish that’s just as flavorful as if made fresh!
What to Serve with Light Summer Squash Pasta
The vibrant flavors of this dish beckon for delightful accompaniments that sing in harmony with its light, creamy essence.
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Grilled Chicken: Juicy and seasoned, chicken adds a hearty touch that complements the freshness of the pasta beautifully.
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Arugula Salad: A simple salad dressed in lemon vinaigrette adds peppery notes and a refreshing crunch, balancing the richness.
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Garlic Bread: Crusty and warm, this classic side is perfect for mopping up any leftover creamy sauce, making every bite delightful.
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Roasted Vegetables: Add depth and texture by serving charred seasonal veggies like bell peppers and eggplant, enhancing the summer vibe.
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Chilled White Wine: A glass of crisp Sauvignon Blanc or Pinot Grigio brings out the vibrant citrus notes in the dish, elevating the dining experience.
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Fruit Sorbet: For dessert, a light and refreshing sorbet offers a sweet and cooling finish, perfect after a luscious pasta course.
Pairing thoughtfully enhances your meal’s enjoyment, so let your creativity flow with seasonal flavors!
Light Summer Squash Pasta Recipe FAQs
What type of summer squash is best for this recipe?
Absolutely! Yellow squash and zucchini are perfect choices for this Light Summer Squash Pasta. They’re sweet and provide great texture. You could also experiment with pattypan squash or even heirloom varieties for a unique twist. Just remember to slice them evenly into 1/4-inch rounds for consistent cooking!
How should I store leftover Light Summer Squash Pasta?
You can store your leftovers in an airtight container in the fridge for up to 3 days. Gently reheat on the stovetop and add a splash of olive oil or reserved pasta water to maintain its creamy texture and delightful flavors.
Can I freeze Light Summer Squash Pasta?
Very! For best results, I recommend freezing without the goat cheese. Portion out the pasta in airtight containers for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and then reheat on the stove, adding fresh goat cheese for that creamy finish.
What if my squash becomes mushy during cooking?
Oh no! To avoid this, keep an eye on your cooking time. Aim for tender-crisp vegetables by sautéing your squash for just 4-5 minutes. If it’s already mushy, you can still salvage the dish by mixing in fresh herbs or greens just before serving to add some brightness and texture.
Is this recipe suitable for those with dietary restrictions?
Very much so! If you’re allergic to nuts, simply omit the toasted pine nuts and perhaps use sunflower seeds instead for a little crunch. If dairy is a concern, you can replace goat cheese with a dairy-free cream cheese alternative, and adjust the other ingredients to suit your needs!
How can I enhance the flavors of my Light Summer Squash Pasta?
I recommend brightening it up with extra fresh lemon juice or zest right before serving. Adding a drizzle of high-quality extra virgin olive oil on top can also elevate your dish significantly. Don’t shy away from using fresh herbs like basil or parsley—they can add a wonderful aromatic freshness that really takes the dish to the next level!
Delicious Light Summer Squash Pasta for Quick Weeknight Dinners
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil over high heat. While the water heats, mince three cloves of garlic and slice the summer squash and zucchini into 1/4-inch rounds for even cooking. Zest one lemon and then juice it, setting both aside. Finally, prepare the goat cheese and unsalted butter to incorporate smoothly into the sauce later.
- Once the water is boiling, add 12 oz of De Cecco pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. When done, reserve a cup of pasta water for later, then drain the pasta in a colander.
- In a large skillet, heat two tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, stirring to prevent browning. Gradually introduce the sliced summer squash and zucchini to the pan, cooking for about 4-5 minutes until golden and tender-crisp.
- Reduce the heat to low and gently toss in the drained pasta, along with the lemon juice, butter, and goat cheese. Stir continuously for about 1 minute, allowing the heat to melt the cheese and create a creamy sauce that envelops the Light Summer Squash Pasta. If the mixture seems dry, add a splash of reserved pasta water.
- To serve your Light Summer Squash Pasta, portion onto plates and sprinkle generously with red pepper flakes, toasted pine nuts, and a chiffonade of fresh basil. Finish with a light dusting of grated Parmesan cheese, lemon zest, and additional lemon juice.
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