Summer Squash Pasta
This summer squash pasta recipe is ready to eat in 20 minutes. The fresh summer squash is so flavorful thanks to the toasted pine nuts, crumbled cheese, minced garlic, and brown butter.
Servings: 0
Ingredients
- 8 ounces favorite pasta (I used ziti)
- 1/4 cup pine nuts (or other crushed nuts such as cashews)
- 5 tbsp unsalted butter
- 2 minced garlic cloves
- 1 small to medium zucchini squash, sliced
- 1 small to medium summer squash, sliced
- salt and black pepper to taste
- 4 ounces feta cheese or ricotta cheese, crumbled
- 1/4 cup fresh basil leaves
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the directions.8 ounces favorite pasta (I used ziti)
- While the pasta is cooking, heat a skillet over medium-low heat. Add the nuts with 1 tablespoon of butter. Toss and stir them until they are coated (about 2-3 minutes).1/4 cup pine nuts (or other crushed nuts such as cashews), 5 tbsp unsalted butter
- Heat a skillet over medium heat and add the rest of the butter. Whisk it constantly until brown bits begin to form on the bottom. When that happens, add the garlic and the squash and toss to coat, then cook for 5 minutes until the zucchini softens. Add salt and pepper.5 tbsp unsalted butter, 2 minced garlic cloves, 1 small to medium zucchini squash, sliced, 1 small to medium summer squash, sliced, salt and black pepper to taste
- Add the cooked pasta to the skillet. 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 or add ricotta and coat. Add more black pepper if desired.4 ounces feta cheese or ricotta cheese, crumbled
- Stir in the fresh herbs like basil if you like and serve it up to your happy and hungry friends and family.1/4 cup fresh basil leaves