Pasta with Summer Squash Recipe

Looking for a fresh, simple, easy pasta dish to serve friends and family? Check out this Pasta with Summer Squash recipe.

It is surprisingly easy and simple to make, comes together in no time, and delivers a bright, light, and amazingly delicious summer pasta meal.

It is a dish that fits a fresh summer cuisine to perfection. The best part is that you did not have to spend hours in the kitchen, only a few minutes.

Summer Squash is usually abundant this time of year and, therefore, relatively inexpensive. Farm stands are usually filled to the brim with super fresh, picked-that-day vegetables. You can make beautiful, simple meals from these fresh vegetables. Combine summer squash with some fresh garlic, cherry tomatoes, pasta, and some fresh basil, and you have a fantastic meal.

In New Hampshire, we often have to use our imagination as far as summer warmth is concerned, as the weather can be unpredictable, but that does not stop us from enjoying amazing summer pasta dishes while dreaming of warm and sunny summer days. When summer finally arrives, we are prepared with perfect, delicious summer cuisine recipes.

Looking for other quick and easy summer recipes you may like. Try my roasted butternut squash stuffed shells, gluten-free one-pot pasta, or this corn and zucchini summer skillet for other tasty veggie pasta recipes.

Why you’ll love this pasta with summer squash

• Healthy: This recipe contains nutritious ingredients like summer squash, zucchini, cherry tomatoes, and fresh basil. It’s a great way to incorporate more vegetables into your meal planning.
• Light and fresh: The combination of summer squash, zucchini, and cherry tomatoes gives the dish a light and refreshing quality. It’s perfect for warm summer days when you’re craving something satisfying but not too heavy.
• Easy to customize: You can adjust the ingredients and spices to suit your preferences. Add more or less crushed red pepper for heat, vary the pasta type, or experiment with different herbs and spices to make it your own.
• Quick and easy: This recipe is relatively simple to prepare, making it ideal for weeknight dinners or when you’re short on time. You can have a delicious meal on the table in no time.
• Colorful and pretty: The vibrant colors of the summer squash, zucchini, and cherry tomatoes make this dish visually appealing. It’s perfect for impressing guests or brightening your family’s dinner table.
• Versatile: You can serve this pasta hot, at room temperature, or even cold as a salad. It’s a versatile dish that can be enjoyed in various ways.

What is Summer Squash?

There are over one hundred varieties of squash. They are usually classified into two groups: summer and winter squash. Summer squash is available in the summer, as the name implies, and includes yellow squash, crookneck, and zucchini, among others. The whole vegetable (technically a fruit), including the skin, is edible. Summer squash does not need to be peeled and cooks in just a few minutes.   

How to Select Summer Squash:  

Look for fresh, firm, and unblemished squash. The color should be shiny and not dull. Avoid summer squash with pitted skin and soft, wrinkled ends. Summer squash is best within the first week of picking, which may not always happen in the grocery store, so check out the local farm stand. In any event, examine the produce carefully. (1)

Health Benefits of Summer Squash:

Summer Squash is 95% water, so it is low in calories but still a great source of vitamins A and C. It is also rich in minerals such as potassium and magnesium and high in fiber. (2)

Ingredients and Substitutions

• Olive oil: Since there isn’t a lot of sauce in this recipe, the flavor of the oil is important, so if possible, use good quality, extra virgin, cold-pressed olive oil. You can add a few tablespoons of pasta water if you prefer a little saucier pasta.
• Garlic cloves: Fresh garlic adds a pungent, aromatic flavor. I recommend using fresh rather than powdered garlic for this recipe. Don’t be afraid of garlic. It adds an amazing flavor and is also very beneficial to our health.
• Yellow summer squash and zucchini: Look for fresh, firm, and unblemished veggies. Even better if you can get it fresh from your garden or Farmer’s market.
• Crushed red pepper: This is optional, but if you are like me and love a little heat, I suggest adding a small amount. Even if you do not like too much heat, just a little will add to the flavor without too much spice. And, of course, should you like spice, add some more.  
• Better-than-Bouillon (vegetable base): This concentrated vegetable base adds depth and umami to the pasta. You can use it to create a vegetable broth by mixing it with some of the pasta water. It will add to the flavor profile of this dish. If Better-than-bouillon is not available, use a vegetable bouillon of your choice.  
• Cherry tomatoes: Choose ripe, sweet cherry tomatoes for a burst of color and flavor. You can use just red or a multi-colored range.
• Fresh basil: Fresh basil leaves provide a delightful, aromatic touch. Tear or chop them just before adding them to retain their freshness and flavor.
• Penne pasta: Penne pasta works well in this recipe, but you can also use other shapes like spaghetti, linguine, or fusilli.

How To Make Pasta with Summer Squash

Step One: Start by cooking the pasta according to the directions on the box. It’s good to leave the pasta al dente, as it will cook a little more when tossed with the vegetables. Drain the water (keep some of the cooked pasta water for later) and rinse pasta in cool water to stop the cooking process. Drain. Set aside.

Step Two:  In a large skillet, add oil and garlic. Sauté for one minutes while stirring. Add the yellow and green summer squash. Sauté for another minute.

Step Three: Add the crushed red pepper, water, better-than-bouillon, and salt. Stir to combine. Toss in the cherry tomatoes. Cook an additional couple of minutes.

Step four: Next add the pasta. Toss to combine and heat. Salt to taste. Sprinkle with fresh basil and serve.

Top Tips

Pasta Water: Be sure to save some of the pasta water when draining the pasta. This is a gold mine for making delicious pasta dishes. The starchy, creamy pasta water is a great way to add liquid and creaminess to a pasta sauce.

Don’t Overcook The Pasta:  Since the pasta will be tossed with the summer squash and vegetables, a little chew will create a fresher and more gourmet pasta dish.  

High-Quality Vegetables: The fresh vegetables in this pasta with summer squash require very little cooking. Opt for fresh and firm summer squash without blemishes. The quality of your ingredients makes a real difference in the final dish.  

Uniform dicing: Dice the summer squash and zucchini into uniform pieces to ensure even cooking. This helps ensure all the details cook at the same rate.

Control moisture: To prevent your dish from becoming too watery, lightly salt the squash and let it sit for a few minutes before cooking. 

Taste as you go: As you cook, taste your dish and adjust the seasonings to your preference.

Don’t overcook: Overcooking summer squash can make it mushy and lose its fresh flavor. Since summer squash and cherry tomatoes can be eaten raw, you don’t need much cooking time. A quick and gentle toss in the pan to incorporate everything is all that is required.  

Pasta with Summer Squash Recipe Variations and Add-Ins

• Summer squash casserole: Layer sliced summer squash with breadcrumbs, vegan cheese, and herbs in a baking dish with the paste. Bake until it’s bubbly and golden brown for a satisfying pasta casserole.
• Summer squash fritters: Grate summer squash, mix with herbs, flour, and spices, and pan-fry them into crispy cakes. Serve with a creamy vegan dipping sauce.
• Mediterranean twist: Enhance the flavors with ingredients like Kalamata olives, vegan feta cheese, and fresh oregano—the briny olives and creamy vegan feta pair wonderfully with summer squash.
• Ratatouille: Combine summer squash with eggplant, bell peppers, and tomatoes to make a classic French dish. Here is my favorite Ratatouille recipe!
• Squash and bean salad: Make the recipe and cool all the ingredients. Then, serve it with cooked beans, such as cannellini or chickpeas. Toss with a lemon vinaigrette and fresh herbs for a hearty and refreshing salad.
• Add pesto: Toss summer squash with homemade vegan basil pesto sauce for a burst of herby flavor. Add toasted pine nuts and grated vegan parmesan for extra texture and taste.
• Parmesan:  Sprinkle some vegan parmesan (Violife or Trader Joe’s) on top of the pasta with summer squash for an extra boost of flavor.

Make ahead of instructions and storage

Since this is a super quick and easy recipe to make, it will not require a lot of prep or cook time. But if you want to prepare ahead of time, this is what I would suggest:  

Step One: Wash, slice, or dice the summer squash and cherry tomato as needed. Peel and mince garlic. Refrigerate the prepared vegetables until ready to use.

Step Two:  Cook the pasta until al dente. Rinse with cold water to stop the cooking process. Drain well, set aside, but remember to keep some of the pasta cooking water as it is a delicious addition to any pasta dish. It gives you control over the consistency. Add pasta water for a moister sauce. You can also replace the water with pasta water in the recipe.  

Mise en place: Set up the remaining ingredients so you are ready to go.  

Step Three: About 15 minutes before serving, add olive oil and garlic to a large skillet and sauté for a minute. Add seasoning and the precut vegetables and stir to combine. Finally, add the pasta and toss to combine and heat. Salt to taste and finish with chopped fresh basil.  

Storage Instructions:

Cooked summer squash and pasta can be stored in the refrigerator for 2-3 days. Place your leftovers into an airtight container to maintain freshness and prevent odors from spreading to other foods.

While summer squash can be frozen, it may become softer upon thawing due to its high water content. If you freeze your squash, ensure it’s well-sealed in an airtight container or freezer bag. Be aware that thawed summer squash may have a different texture than fresh.

When reheating, use methods that preserve the dish’s texture and flavor. Sautéing, baking, or using the microwave at reduced power can be effective. Be gentle to prevent overcooking.

Serving suggestions 

Serve your delicious summer squash pasta with a pear and pecan green salad or this delightful, simple Mediterranean cucumber salad.
Sometimes, I’ll serve my squash pasta recipe with a heartier vegan salad like this chickpea salad.
Top with some fresh basil and vegan parmesan.

FAQ

What is the difference between summer squash and zucchini?  

Zucchini is a summer squash, though we tend to distinguish it from others by calling it zucchini. All the squash that are ripe and ready in the summer goes under the umbrella of summer squash.  

Can this dish be made gluten-free?

Yes, you can replace the pasta with gluten-free pasta and the Better-Than-Bouillon with gluten-free bouillon, and you will have a gluten-free pasta dish.  

Watch My Pasta with Summer Squash Recipe Video

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1. Healthline, SaVanna Shoemaker, MS, RDN, LD “8 Delicious Types of Squash”
2. Cleveland Clinic “8 Health Benefits of Squash”