Summer Squash Pasta Skillet
User Reviews
5
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Cook Time
20 mins
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Total Time
20 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Summer Squash Pasta Skillet
Description
Summer Squash Pasta Skillet features two types of summer squash sliced into rounds and cooked in brown butter with garlic. The brown butter adds a nutty depth which complements the mild flavor of the zucchini and squash. Pine nuts toasted separately provide a pleasing crunch. The cooked pasta is combined with the vegetables, and crumbled goat cheese lends a creamy, tangy layer that melts slightly into the warm ingredients. Fresh basil is stirred in at the end to add brightness and freshness. The method involves sautéing the squash only briefly to soften but retain shape without becoming mushy, and tossing all components gently so the flavors meld without breaking down.
This dish can serve as a main course for a weeknight dinner or alongside protein for a fuller meal. Its blend of butter, cheese, and fresh herbs makes it versatile for various palates and occasions. The pine nuts add texture contrast that elevates the dish beyond a simple pasta with vegetables.
Ingredients
- 8 ounces pasta of your favorite
- ¼ cup pine nuts
- 5 tablespoons butter unsalted
- 2 garlic minced, cloves
- 1 zucchini squash sliced into rounds, small
- 1 summer squash sliced into rounds, small
- kosher salt
- black pepper freshly cracked
- 4 ounces goat cheese crumbled
- ¼ cup basil fresh leaves
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the directions.
- While the pasta is cooking, heat a skillet over medium-low heat. Add the pine nuts. Toss and stir them until they are golden and fragrant, about 5 to 6 minutes. Remove from the heat immediately.
- Heat a skillet over medium heat and add the butter. Whisk it constantly until brown bits begin to form on the bottom and the butter is golden. When that happens, add the garlic and squash rounds and toss to coat, then cook for 5 minutes until the zucchini softens. Sprinkle it with salt and pepper.
- The pasta should be finished by now, so add it to the skillet with the zucchini. Turn the heat to low. Toss the pasta and squash well, making sure everything is combined and has a bit of butter on it. Crumble in the goat cheese and toss it well. Add in another few cracks of fresh black pepper. Toss in the pine nuts.
- Stir in the fresh basil and serve immediately.
User Reviews
Overall Rating
5
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