Recipes|Featured Main
Pasta with Summer Squash and Pesto
Difficulty Level: Easy
-
Prep Time:15 Minutes
-
Cook Time:PT35M20 Minutes
-
Yield:4-6 Servings
Ingredients
- 1 pound orecchiette or orzo (or your favorite pasta shape)
- 2 tablespoons olive oil
- 2 medium zucchini, halved lengthwise and thinly sliced or diced
- 1 medium yellow summer squash, halved lengthwise and thinly sliced or diced
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes, or to taste
- ½ cup reserved pasta water, divided
- ½ cup prepared pesto
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh basil leaves, torn
- 1 tablespoon fresh mint leaves, torn, optional
- ¼ cup toasted pine nuts, optional
- Kosher salt & freshly cracked black pepper
- 453.59g orecchiette or orzo (or your favorite pasta shape)
- 25.56g olive oil
- 2 medium zucchini, halved lengthwise and thinly sliced or diced
- 1 medium yellow summer squash, halved lengthwise and thinly sliced or diced
- 3 cloves garlic, minced
- 1.07g red pepper flakes, or to taste
- 118.29ml reserved pasta water, divided
- 118.29ml prepared pesto
- Zest of 1 lemon
- 25.56g fresh lemon juice
- 118.29ml grated Parmesan cheese, plus more for serving
- 59.15ml fresh basil leaves, torn
- 12.78g fresh mint leaves, torn, optional
- 59.15ml toasted pine nuts, optional
- Kosher salt & freshly cracked black pepper
Celebrate summer squash season with this bright and easy pasta. Tender zucchini and yellow squash are tossed with pesto, fresh herbs, Parmesan, and a squeeze of lemon for a fresh, flavorful meal that's perfect for warm-weather dining.
Preparation
STEP 1
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
STEP 2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the zucchini and summer squash and cook for 5–7 minutes, stirring occasionally, until tender and lightly golden. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
STEP 3
In a small bowl, whisk together the pesto and ¼ cup of the reserved pasta water until smooth and pourable.
STEP 4
Add the cooked pasta to the skillet with the squash. Turn off heat. Pour in the thinned pesto, lemon zest, lemon juice, and Parmesan cheese. Toss until evenly coated. Add additional reserved pasta water, a tablespoon at a time, as needed to create a silky sauce that lightly coats the pasta.
STEP 5
Season to taste with salt and freshly cracked black pepper. Divide among serving bowls and top with divided fresh basil and mint, Parmesan, toasted pine nuts, if using, and another crack of black pepper. Serve warm.
Options
We love orecchiette or orzo for this recipe because they catch the pesto and bits of squash in every bite, but any favorite pasta shape will work.
Reserve the pasta water before draining. The starch helps the pesto cling to every piece of pasta.
Add white beans, grilled chicken, shrimp, or salmon to turn this into a heartier meal.