Why Make This Recipe
Garlic Parmesan Summer Squash Pasta is a delightful dish that brings together the fresh flavors of summer vegetables and the richness of Parmesan cheese. It’s a perfect recipe for anyone looking to enjoy a light yet satisfying meal. The combination of buttery squash and pasta makes it not only delicious but also a great way to use seasonal produce. This dish is easy to make and can be a hit for both busy weeknights and special gatherings.
How to Make Garlic Parmesan Summer Squash Pasta
Ingredients:
- Kosher salt
- 16 oz. fusilli corti bucati or fusilli
- 1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
- 4 Tbsp. unsalted butter
- 2 to 3 small yellow summer squash (about 1 lb. total), sliced into 1/4 inch thick half-moons
- 1 medium zucchini (about 8 oz.), sliced into 1/4 inch thick half-moons
- 5 garlic cloves, grated
- 2 Tbsp. finely chopped fresh basil
- 2 Tbsp. finely chopped fresh mint
- 2 Tbsp. thinly sliced chives
Directions:
- In a large pot of boiling salted water, cook the pasta, stirring occasionally, until al dente according to package directions. Drain the pasta and return it to the pot.
- Add the grated Parmesan to the pasta, folding it in until melted and smooth.
- Meanwhile, in a large skillet over medium-high heat, melt the butter. Once the butter starts to bubble and turns lightly brown, add the sliced squash and zucchini. Cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
- Add the grated garlic, stirring until fragrant, about 1 minute more. Season with 1 teaspoon of salt.
- Remove the skillet from heat. Transfer the cooked pasta to a large serving bowl. Add the zucchini mixture, along with the basil, mint, and chives. Toss everything together to combine.
- Top with more grated Parmesan before serving.
How to Serve Garlic Parmesan Summer Squash Pasta
This pasta dish is best served warm. You can enjoy it on its own or pair it with a simple green salad for a light meal. A crusty piece of bread can also complement the dish well. Feel free to garnish with extra herbs or Parmesan for added flavor.
How to Store Garlic Parmesan Summer Squash Pasta
Leftover Garlic Parmesan Summer Squash Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of olive oil or water to help loosen the pasta.
Tips to Make Garlic Parmesan Summer Squash Pasta
- For a richer flavor, add a squeeze of lemon juice before serving.
- If you want a little heat, consider adding red pepper flakes when cooking the garlic.
- Feel free to mix in other seasonal vegetables, like bell peppers or cherry tomatoes.
- Make sure not to overcrowd the pan while cooking the squash for the best caramelization.
Variation (If Any)
You can substitute the fusilli pasta with any pasta of your choice, such as penne or spaghetti. Additionally, if you’re looking for a vegetarian protein boost, consider adding chickpeas or roasted chicken.
FAQs
1. Can I use frozen summer squash for this recipe?
Yes, you can use frozen summer squash, but make sure to thaw and drain it well before adding it to the pan.
2. What can I use instead of fresh herbs?
If you don’t have fresh herbs on hand, you can use dried herbs. Just use about one-third of the amount since dried herbs are more concentrated.
3. Is this dish suitable for meal prep?
Absolutely! Garlic Parmesan Summer Squash Pasta makes a great meal prep dish. Just ensure to store the pasta separately from the sauce to keep it fresh.
