Make This Simple Zucchini Pasta for Dinner Tonight

Aka "what to do with your farmer's market haul." The post Make This Simple Zucchini Pasta for Dinner Tonight appeared first on Camille Styles.

Aug 3, 2023 - 21:02

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Make This Simple Zucchini Pasta for Dinner Tonight

Dips in the pool, cold drinks, and juicy summer produce are high on my list of life’s best offerings right now. While I might be ready for this intense heat to subside, there’s still nothing like the last days of summer—and my farmer’s market haul means that my produce drawer is full of way more summer squash than I know what to do with.

I’m leaning into the abundance by making this mouthwatering zucchini pasta recipe that celebrate’s the season’s best flavors. Summer squashes, nutty parmesan, zesty lemon, and aromatic herbs come together for one of the best simple pastas in my playbook. Eat it al fresco and pretend like you’re in Italy.

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summer squash zucchini pasta

Why You’ll Love This Zucchini Pasta

Yes, there are a lot of zucchini pastas out there—but this is the ONE I’ve got on repeat. What makes it really great (aside from the short ingredient list) is the specific combination of flavors. Sweet, caramelized squash with salty parmesan. The bright acid of the lemon and the fresh herbs make it comforting, vibrant, and nourishing—without being at all heavy. It’s a celebration of summer’s finest, creating a dish that’s both comforting and vibrant.

I like to use a tube-shaped pasta for this one—paccheri, rigatoni, or pesto—so that the delicious sauce gets scooped up into every bite.

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First, Gather Your Ingredients

Here’s what you’ll need to make this zucchini pasta:

olive oil garlic summer squash and zucchini paccheri or rigatoni parmesan lemon basil or mint pine nuts or walnuts

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summer squash zucchini pasta

One Pot Dinner = Easy Breezy Clean-Up

During the summer, I’m all about the one-pot dinner and this is no exception. This pasta follows a super simple method:

Sauté smashed garlic cloves in olive oil. Add the squash and let it cook over medium low for 30 minutes, to let it get nice and caramelized. Add al dente pasta to the squash along with pasta water, parmesan, lemon zest and juice, and fresh basil. Top it with more cheese, nuts, and herbs—then devour.

Told you it was easy.

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Ingredients Swaps for Success

Simple pasta recipes like this one are so adaptable based on your preferences and what you’ve got hanging out in your produce drawer. Here are some winning swaps if you want to adapt this recipe:

For a more nutrient-rich option, you can use whole-grain pasta, or even a chickpea pasta like Banza. Make it vegan by skipping the parmesan and opting for a sprinkle of nutritional yeast instead. I personally like to add a double dose of lemon zest and a big squeeze of juice to make it sing. And of course, you can always add more summer veggies. Eggplant can sauté right along with the zucchini. Or, add a bunch of chopped tomatoes during the last 5 minutes of cooking time.

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And you’ve got a delightful zucchini pasta recipe that celebrates the bounty of late-summer produce! With its caramelized squash, fragrant herbs, and nutty parmesan, this dish keeps it simple and delicious, and it equally perfect for a cozy weeknight dinner as it is for a weekend feast with friends. Scroll on for the recipe, and be sure to tag my on Instagram if you make it.

Other Simple Summer Pasta Recipes to Try

Lemony Spring Pasta Salad with Artichokes and Bacon

Rigatoni with Brussels Sprouts and Kale Pesto

Ratatouille-Style Roasted Vegetable Pasta

Description

Sweet caramelized squash, fragrant herbs, and nutty parmesan make this simple summer pasta absolutely addictive.

1/4 cup olive oil 10 garlic cloves, peeled and smashed 2 pounds assorted summer squashes and zucchini, halved lengthwise and sliced Kosher salt & freshly ground pepper 12 ounces paccheri or rigatoni (or other tube-shaped pasta) 1/2 cup grated parmesan, plus extra for serving Zest and juice of 1 lemon 1/2 cup basil or mint leaves 1/2 cup toasted pine nuts or crushed walnuts

Cook Mode Prevent your screen from going dark

Over medium heat, warm olive oil in a large skillet over medium low. Add the garlic and cook, stirring occasionally, until golden brown (about 5 min.) Add squash and turn up heat to medium. Season with salt and pepper, and cook for about 30 minutes until the squash is very tender and caramelized. While the squash is cooking, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving ½ cup cooking water. Add pasta to skillet with the pasta water and half the parmesan. Stir well, add the rest of the parmesan, zest, juice, and half the basil. Stir well to combine. Serve topped with more Parmesan, salt, pepper, walnuts, and basil leaves. Eat!