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Summer Squash Linguine Pasta Recipe
This Summer Squash Linguine Pasta dish features seasonal vegetables like zucchini, yellow squash and fresh sweet corn! All tossed in a rosemary and sage infused cream sauce with caramelized onions.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 876 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 cup heavy whipping cream
- 3 prigs rosemary fresh
- 2 large sage leaves fresh
- 1 pound linguini pasta reserve up to 1 cup of pasta water
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons butter
- 1 large vidalia onion thinly sliced (yields about 4 cups sliced)
- 1 medium yellow squash diced, about 2 1/2 cups
- 1 medium zucchini diced, about 2 1/2 cups
- salt to taste
- black pepper to taste
- 1 cup Parmesan Cheese freshly grated
- 2 ears corn fresh
- basil fresh, chopped, for garnish
Instructions
- Melt oil and butter in a large skillet over medium heat. Add sliced onions, stir and cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.
- Place heavy cream, rosemary sprigs, and sage leaves In a small saucepan over medium-low heat. Cover and simmer while you prepare the remainder of the ingredients.
- Bring a large pot of water to a boil, salt generously and add pasta and cook to package directions for al dente, stirring occasionally. Reserve some of the pasta water, drain pasta, and set aside.
- Using a sharp knife (or corn on the cob peeler), cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.
- Once onions are almost caramelized, add diced zucchini and yellow squash. Season with salt and black pepper. Stir occasionally and cook until squash is semi-tender (personal preference).
- Once the onions are fully caramelized and the squash is cooked to your liking, reduce the heat to low and add the heavy cream to the skillet (straining out the herbs). Discard herbs.
- Stir in parmesan cheese. Add corn to the sauce to warm through. Add the pasta to the skillet and coat with sauce, adding the reserved pasta water as needed for your desired consistency.
- Garnish with fresh chopped basil and serve warm.
Cup of Yum
Nutrition Information
Calories
876kcal
(44%)
Carbohydrates
97g
(32%)
Protein
27g
(54%)
Fat
43g
(66%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
99mg
(33%)
Sodium
480mg
(20%)
Potassium
691mg
(20%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1445IU
(29%)
Vitamin C
22mg
(24%)
Calcium
394mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 876
% Daily Value*
| Calories | 876kcal | 44% |
| Carbohydrates | 97g | 32% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 480mg | 20% |
| Potassium | 691mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1445IU | 29% |
| Vitamin C | 22mg | 24% |
| Calcium | 394mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.