This quick and easy recipe for summer squash noodles is an absolute favorite. I adore this summer squash noodle dish as something fun, simple and bright to make in the warmer months. 

It incorporates several healthy vegetables, but the best part is that it is totally delicious.

Summer Squash Noodles served in a white bowl

Why you’ll love these summer squash noodles

  • Quick and effortless: These noodles can be prepared in just 15 minutes, making them a perfect choice for busy days when you want a delicious meal without spending hours in the kitchen.
  • Light and refreshing: During the summer, when you crave lighter food, these noodles offer a refreshing alternative to heavy dishes. 
  • Nutrient-rich: Packed with fresh summer vegetables like cherry tomatoes and asparagus, this dish is a nutrient-dense option that supports a balanced diet.
  • Vibrant colors: The cheerful cherry tomatoes and yellow summer squash creates a pretty dish.
  • Healthy and low-carb: If you’re health-conscious, these noodles are naturally low in carbs and full of healthy fiber.
  • Gluten-free: This dish is naturally gluten-free, catering to those with dietary restrictions and making it accessible to a wide range of eaters.
  • Family-friendly: These noodles appeal to adults and kids.
  • Main course or side dish: Whether you’re looking for a main course or a side dish, this summer sensation are versatile and adaptable to your appetite.

Ingredients and substitution notes

  • Fresh cherry tomatoes: Go for ripe and sweet cherry tomatoes. You can use a variety of colors if you want.
  • Fresh asparagus: Look for asparagus spears that are firm, bright green, and free from wilting or discoloration. Snap off the tough ends before using.
  • Olive oil: Choose a good-quality extra-virgin olive oil.
  • Onion: You can use yellow or white onions if that’s what you have on hand.
  • Garlic: Fresh garlic adds a lovely aroma and flavor. 
  • Red pepper flakes: They add a touch of spiciness to balance the dish’s sweetness. You can adjust the amount you add.
  • Yellow summer squash (made into noodles): Yellow summer squash works well for this recipe due to its tender texture and mild flavor.
  • Fresh basil: Fresh basil leaves contribute a wonderful herbaceous aroma and flavor.

Recipe variations and add-ins

  • Pesto sauce: Toss the noodles in a homemade vegan pesto sauce for a burst of fresh herb and garlic flavor.
  • Lemon zest: Grate fresh lemon zest over the noodles before serving to add a zesty, citrusy kick.
  • Fresh corn: Sauté fresh corn kernels and squash noodles for a sweet, juicy addition.
  • Mushrooms: Sautéed mushrooms, such as cremini or shiitake, add an earthy, umami flavor.
  • Chopped nuts: Toasted pine nuts, almonds, or walnuts can provide a delightful crunch and nutty flavor when sprinkled on top.
  • Sun-dried tomatoes: Dice sun-dried tomatoes and stir them into the noodles for an intense, savory flavor.
  • Zucchini noodles: Combine both yellow summer squash and zucchini noodles. Instant rainbow!
  • Roasted vegetables: Roast seasonal vegetables like red onions, bell peppers, or eggplant.
  • Sliced olives: Kalamata or green olives can bring a briny, salty essence that pairs well with the other flavors.

Top tips

  • Select the very best produce: Choose the freshest summer squash, cherry tomatoes, and asparagus to ensure a vibrant and flavorful dish.
  • Uniform noodles: When spiralizing or cutting the summer squash into noodles, aim for uniform thickness to ensure even cooking.
  • Don’t overcook: Be mindful not to overcook the vegetables. They should be tender-crisp to maintain their fresh texture and color.
  • Balanced heat: When using red pepper flakes, start with a small amount and add more gradually to reach your desired level of spiciness.
  • Add fresh basil last: Tear or chiffonade the fresh basil and add it at the last minute. This will stop it from turning black.
  • Add-ins with care: When mixing in add-ins, do so at the end, just before serving. Fold them in gently so you don’t mash the squash noodles.
  • Quality olive oil: Drizzle over the finished dish using high-quality extra-virgin olive oil, significantly enhancing the overall flavor.
  • Taste test: Taste the dish before serving and adjust the seasoning, salt, and spice levels to match your preferences.

Make ahead of instructions and storage


You can prepare some of the components in advance to save time. Wash and cut the asparagus, spiralize the summer squash, and chop the cherry tomatoes. Store these separately in airtight containers in the refrigerator for up to a day.


If you have leftovers or need to store the dish for later consumption, follow these guidelines:

Store any leftover summer squash noodles in an airtight container in the refrigerator for up to 2-3 days.

To reheat, gently sauté the refrigerated noodles in a pan with a bit of olive oil over low to medium heat. Be careful not to overcook; the goal is to warm the dish without further softening the vegetables.

Serving suggestions 

These summer squash noodles with cherry tomatoes and asparagus can be served as a light, vegetarian main course. For an extra burst of protein, consider topping with marinated tofu. 

This dish works wonderfully as a side dish to complement a larger spread. 

If you’re hosting a brunch, these summer squash noodles can be a unique and health-conscious addition to your menu. They’ll bring a burst of summer freshness to your morning spread.

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Summer Squash Noodles served in a white bowl

Summer Squash Noodles

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  • Author: Chef Ani


This quick and easy recipe for summer squash noodles is an absolute favorite. I adore this summer squash noodle dish as something fun, simple and bright to make in the warmer months.


  • 1 cup fresh cherry tomatoes, halved
  • 1 cup fresh asparagus, (2 in. length)
  • 1 1/2 tablespoon olive oil
  • 1/3 cup onion, finely diced
  • 1 garlic clove, minced
pinch of red pepper flakes
10 oz. yellow summer squash (made into noodles)
  • 1/23/4 teaspoon salt
  • 1/4 cup fresh basil, chopped


  1. In a skillet, sauté onions in oil until translucent.
Then add minced garlic and red pepper flakes and sauté for another minute.
  2. Next add cherry tomatoes, asparagus, yellow squash, and salt.
Sauté over medium heat for about 10 min. Stirring often.
When ready to serve, mix in the fresh basil.

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