The Ideal Late Summer Squash Pasta Recipe
Summer is in full swing, and the days are flying by! While fall will be upon us before we know it, there’s still plenty of time to savor the season’s freshest flavors. Make the most of these sunny days with a dish that perfectly captures the essence of summer: the summer squash pasta. It’s easy to prepare and brimming with vibrant, seasonal ingredients. Let’s dive into this delightful recipe you can whip up in less than 30 minutes.
Ingredients You'll Need
- Butter for a touch of richness.
- Olive oil to sauté your veggies.
- Lemon juice (or a lemon) for a bright, zesty kick.
- A sweet and tender summer squash.
- Zucchini for mild flavor.
- Garlic for aromatic dept.
- Goat cheese for a luxurious texture.
- Rotini noodle to soak up all those delicious flavors.
How to Prepare
- Cook your rotini noodles according to the package instructions. Drain and set aside.
- Sauté the garlic by heating a generous splash of olive oil in a large pan over medium heat. Add minced garlic and sauté for about 1 minute, just until fragrant.
- Toss in the yellow squash and zucchini. Sauté until they are tender and lightly golden. Season with salt and pepper to taste.
- Once the squash and zucchini are softened, reduce the heat to low.
- Add the cooked pasta to the pan with your sautéed vegetables, mixing well to ensure everything is evenly combined.
- Add a splash of lemon juice, a pat of butter, and crumbled goat cheese to the pan.
- Toss everything together until the cheese is melted and creamy, and all the flavors are well combined.
- Finish your dish with a sprinkle of red pepper flakes for a touch of heat, some toasted pine nuts for crunch, and freshly chopped basil for a burst of freshness.
You’ll love celebrating the tail end of summer with creamy goat cheese and tangy lemon juice. This recipe is great for both an evening at home and a casual get-together. Enjoy making the most of this glorious summer season with a plate of this scrumptious pasta!
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