Description
This dish reminds me of sunny days in the countryside, where summer squash grew in abundance and dinner was always simple but filled with flavor. The creamy Parmesan and tender garlic-kissed squash wrap around every noodle like a hug. Whether you’re cooking for family or treating yourself, this pasta is a golden taste of summer in every bite.
Ingredients
2 medium yellow summer squash, thinly sliced
8 oz pasta (fettuccine or linguine work beautifully)
2 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese
¼ cup fresh basil, chopped (optional)
Juice of ½ lemon (optional for brightness)
Instructions
Cook the Pasta: Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water.
Sauté the Squash: In a large skillet, heat olive oil over medium. Add garlic and squash, seasoning with salt and pepper. Cook until tender, about 5-7 minutes.
Combine: Add drained pasta to the skillet. Toss with Parmesan and enough reserved water to make it creamy.
Finish: Stir in basil and lemon juice if using. Serve warm with extra Parmesan on top.
Notes
Fresh, comforting, and done in under 30 minutes—it’s the kind of recipe that keeps summer close, no matter the season.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320 per serving
- Sodium: 450mg per serving
- Fat: 12g per serving
- Carbohydrates: 40g per serving
- Fiber: 3g per serving
- Protein: 12g per serving