If You Want Dinner Fast, This One’s My Secret Weapon
Alright, picture this: it's one of those sticky-hot July evenings, you're tired, and the whole idea of a proper dinner is making you sweat more than the weather. Enter this 20 minute summer squash pasta. I started making it a couple years ago when my neighbor basically begged me to take some zucchini off her hands (I think she might have had a secret zucchini farm—no one can grow that much by accident, right?). Anyway, now I make it every time I see summer squash on sale or just want to pretend I’ve got my life together. Honestly, my toddler once called it “sunshine noodles,” and I can’t say he was wrong.
Why I Keep Making This (And Why You’ll Probably Love It Too)
I make this when I’m short on time but still want to feel like I put in some effort—like when my mother-in-law is coming over and I can’t just serve toast again. My family goes crazy for this because it’s light but filling (plus, if you’re sneaky, you can double the squash and no one really notices). Real talk: I used to mess up the timing on the pasta and end up with mush, but now I set a timer like a responsible adult. Also, this is weirdly good cold as leftovers. And no, I don’t know why, but it just is.
What You’ll Need (But Honestly, Improvise)
- 250g pasta (spaghetti, linguine, or whatever’s in the cupboard—penne works too but my aunt swears by linguine)
- 2 medium summer squash (zucchini or yellow squash; sometimes I mix both if I’m feeling wild)
- 2 cloves garlic, minced (my grandmother always insisted on fresh, but the jar stuff works when you’re tired)
- 2 tablespoon olive oil (the fancy stuff if you’ve got it, otherwise basic is fine)
- 1 lemon (juice and a little zest if you’re feeling zesty)
- Handful of fresh basil (don’t sweat it if you’ve only got parsley or even a sprinkle of dried herbs)
- Salt and pepper (be generous, trust me)
- Parmesan to finish (or skip it for a vegan version—nutritional yeast is actually pretty good here)
- Optional: pinch of chili flakes, handful of cherry tomatoes, splash of pasta water (I forget this sometimes and it’s still fine)
How To Throw It All Together (Don’t Overthink It)
- First, get a big pot of salted water boiling. Chuck your pasta in and cook it al dente. I always set a timer because I get distracted, but you do you.
- While the pasta’s doing its thing, heat up the olive oil in a big skillet. Medium heat is good—too hot and the garlic will burn (and then the whole kitchen will smell and everyone will know you messed up).
- Add the garlic and, if you’re using it, a pinch of chili flakes. Stir it around for about 30 seconds—don’t answer your phone during this bit or you’ll regret it.
- Toss in the sliced squash (I cut mine into half-moons because it looks pretty, but basically, just get it bite-sized). Stir, let it soften for about 4-5 min. It’s okay if it gets a bit golden; actually, that’s better. If it looks weirdly watery, just keep going—it sorts itself out.
- Squeeze in the lemon juice (zest, too, if you remembered) and cook for another minute. At this point, I usually sneak a bite (careful, it’s hot!)
- When the pasta's ready, reserve a mugful of pasta water; then drain it. Add the pasta straight into the skillet. Toss everything together. Add a splash of the reserved water if it’s looking dry.
- Season with salt and pepper. Tear up some basil and throw it in—don't be precious about it. Finish with a shower of Parmesan (or whatever you’re using) and maybe a few cherry tomatoes if you want extra color.
Stuff I’ve Learned After (Many) Attempts
- If you forget the pasta water, just add a tiny bit of olive oil or even a splash of regular water. It’s not the end of the world.
- The squash cooks down a lot, so don’t be shy with it. Actually, I find it works better if you use more than you think.
- Lemon zest makes a big difference—but only if you actually remember to zest the lemon BEFORE you juice it. I always forget.
Ideas and Experiments (And One That Flopped)
- I’ve swapped basil for mint and it’s surprisingly fresh, like a little garden party in your bowl.
- Once, I tried tossing in some frozen peas. Not bad! Adds sweetness.
- I tried mixing in feta instead of Parm once, but it got weirdly clumpy. Maybe just sprinkle on top next time.
- On second thought, sun-dried tomatoes might be too overpowering. I didn't like the combo as much, but maybe you'll love it?
What You’ll Need Gear-wise (But Here’s a Hack)
- Large skillet or frying pan
- Pasta pot (or honestly, any big saucepan)
- Colander for draining
- Zester, if you’ve got one (a fine grater works, or just use a vegetable peeler and chop the zest small—no need to get fancy)
Storing (If There’s Any Left, Ha!)
This keeps fine in the fridge, tightly covered, for a day or two. I think it tastes better the next day, but my partner always claims it’s best fresh. (Honestly, in my house it never lasts more than a day!) If it dries out, just splash a little water on before reheating.
How We Eat It (And How You Could Too)
I serve this straight out of the pan—less washing up, more chatting. Sometimes, we gather around the table and everyone adds a bit more lemon or cheese; my uncle likes his with a piece of crusty bread to mop up the sauce (he calls it “sauce-hogging,” which... fair enough). Once, I even tossed in a handful of arugula just before serving for a peppery bite. Oh, and if you’re into wine, a cold glass of Sauvignon Blanc is perfect here—at least, that's what I tell myself.
What I Wish I’d Known (So You Can Learn from My Goofs)
- Don’t rush the squash—if it’s undercooked, it just tastes squeaky. I tried to speed through once and regretted it.
- Lemon juice goes in at the end, not the beginning. Otherwise it sort of vanishes, which I never expected.
- Use a really big pan. Otherwise, you end up chasing pasta around the kitchen when you try to toss it all together.
Real Questions I’ve Gotten (And Some Answers)
- Can I make this gluten-free? Absolutely, just grab your favorite GF pasta. I’ve done it with chickpea pasta and it’s pretty decent.
- What if I don’t have fresh herbs? Dried works fine! Just use less, since it’s stronger. Or skip it, honestly.
- Could I use other veggies? Oh, you bet. I’ve done this with asparagus, green beans, even thinly sliced bell pepper. Not quite the same, but still good.
- Is it good cold? Actually, yeah. I sometimes eat it straight from the fridge for lunch the next day. It’s sort of like a pasta salad at that point.
- Can I double this? Sure thing, but you’ll need a huge pan. Or two pans. Learned that the hard way when I tried to feed the whole family reunion.
For a little more pasta inspiration, check out Bon Appetit's creamy summer squash pasta or read up on Smitten Kitchen's take—their ideas got me experimenting in the first place. And if you come up with a wild variation, let me know. Maybe we’ll start a pasta revolution, or at least have a good laugh!
Ingredients
- 12 oz spaghetti or linguine
- 2 medium yellow summer squash, thinly sliced
- 1 small zucchini, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ⅓ cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh basil
- Salt and black pepper, to taste
Instructions
-
1Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
-
2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
-
3Add the sliced summer squash and zucchini to the skillet. Season with salt and black pepper. Cook, stirring occasionally, for 5-6 minutes until just tender.
-
4Add the drained pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water as needed to create a light sauce.
-
5Remove from heat. Stir in grated Parmesan cheese and chopped basil. Taste and adjust seasoning if needed.
-
6Serve immediately, topped with extra Parmesan and fresh basil if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!