You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!), you can use this recipe as a template for whatever vegetable you do have (ie. broccoli would be delicious here). It’s a straight-forward simple pasta recipe – perfect for highlighting a special seasonal ingredient.
My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the squash and the shape of the pasta are somewhat similar. It makes for a nice “easy-to-get-it-all-on-your-fork” sort of texture.
Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). If you’ve been more successful with your herb-growing, feel free to switch it up. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.
Just a few minutes in the pan and you’re done. I folded in some creamy feta near the end – for a vegan option, add pesto instead.
- 3 small summer squash (or 2 medium)
- 8 oz. dry orecchiette pasta
- 1-2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon finely chopped rosemary
- big handful of chopped spinach or other leafy green
- big squeeze of lemon
- ⅓ cup feta cheese
- 2 tablespoons capers
- a few pinches red pepper flakes
- optional: grated parmesan cheese
- plenty of salt & pepper
- Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry.
- Cook pasta in salted boiling water until al dente (about 9 minutes).
- In a large skillet heat oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned.
- Add a big squeeze of lemon, stir, then add chopped leafy greens. Stir again. Cook greens until they're just beginning to wilt, then add in the pasta along with a bit of starchy pasta water.
- Stir in feta, capers and red pepper flakes. Taste and adjust seasonings - add shaved parmesan cheese, more lemon, and a little bit more olive oil if you like.
For a richer pasta, use 1T olive oil and 1T butter at the beginning.
Feel free to use different herbs - if you use leafy ones (basil, tarragon), add them at the end.
Stainless sauté pan: Williams-Sonoma Open Kitchen Stainless Cookware
Sounds (and looks) delish!
feta and caper pair so well together – this is great for summer.
one of my favorite combos!
I don’t eat pasta myself, but I really like how pretty the yellow and green squash look together. This may be my dinner tonight … lol
ha – I don’t eat it a ton but every now and then (especially when I can pack in lots of veggie!)
This is perfect…I have SO much zucchini!
i don’t have summer squash, but i have about one thousand million trillion gazillion billion buttercup squashes that are taking over my entire yard, it is insane and i am afraid for the day that they will all be ripe at the exact same time. putting this recipe in my back pocket until then. i love me some orecchiette 🙂
i was gifted a summer squash literally the size of a small child recently….i will be trying this!
Oh trust me I have toooons of zucchini 🙂 This looks gorgeous and orecchiette is a favorite in my house!
Oy, I now want this for dinner. This sounds so yummy, and fresh and summery – and the perfect recipe for my monster zucchini. Thank you!
I was just wondering what to do with all my leftover zucchini! Thanks for this awesome recipe.
Although I don’t eat a ton of pasta, this looks beautiful! You can never have too much zucchini and I love the idea of adding pesto to the mix!
This is so perfect for the tiny zucchini I have hanging out in my fridge, love! I love the idea of ‘get it all on your fork’ dish, this is a real problem : )
ha, thanks 🙂
The absolute perfect summer pasta! Love this recipe!
We’ve got SO many zucchini’s in our garden. So simple, easy and fresh. Can’t wait to make this!
Thanks Catherine 🙂
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I love orecchiette! It’s one of my favorite pasta shapes. 🙂 This looks delicious! I’ll definitely make it the next time I buy orecchiette.
I love everything about this pasta. Yes there’s still a ton of zucchini around here and I am definitely going to make this before summer is over.
I cannot wait to make this!! So simple and fresh looking! Not to mention…we have an abundance of zucchini right now 😉
This looks lovely! And I just happen to have more zucchini than I know what to do with!
I’ve never had orecchiette pasta! I must give it a try!
This looks light, summery, and full of flavor 🙂
Looks so fresh and yummy…
perfect for todays hot weather in Athens!
Excellent blog, the recipes looks delicious! Keep on cooking 🙂
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This looks delicious! Definitely gonna make this some time 🙂
i just had squash for the very first time and absolutely loved it. definitely going to make this recipe as soon as possible, sounds delicious!
xo, cheyenne
Where is your beautiful serving platter/plate from? It is lovely!
thanks – it’s vintage, I found it on Etsy a few years ago (sorry that’s not helpful!)
I made this pasta when we met friends for a long weekend getaway last weekend and it was a hit. Love the simple but full-on flavors in this…this recipe is a keeper!
so glad it was a hit!
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This is mouth-watering, will definitely try to do this recipe before summer ends !
Thanks for another great recipe! Husband loved this, and if I lie to daughter about the squash (it’s yellow starch) she likes it too. 🙂
Ha, yellow starch – love it :). Glad your family liked it!
Daughter is 8, and she refuses to try new things. So I find myself lying sort of frequently when it comes to food. Sweet potatoes are called carrots, potatoes are just starch (cheese covered, seasoned, etc) and squash is either starch or cheese, depending on the dish. I hope this doesn’t turn out to be a bad decision in the future. O.o
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I love this combo – had to substitute GF pasta but the feta, capers and lemon together was so good. Thank you for your beautiful blog!
*were* so good.
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Wow this looks good! All of my favorites, I love those little ears 😉
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I don’t usually comment and I can’t even remember how I found this recipe. I will say – thank you, it was wonderful and will soon be a summertime staple in my he. My sons are polishing off whatever’s left out there as I type. Wouldn’t change a thing. The added lemon and parm at the end, coupled with a little crushed reds and peppers made for an impressive presentation. Wow!
I don’t usually comment and I can’t even remember how I found this recipe. I will say – thank you, it was wonderful and will soon be a summertime staple in my home. My sons are polishing off whatever’s left out there as I type. Wouldn’t change a thing. The added lemon and parm at the end, coupled with a little crushed reds and pepper made for an impressive presentation. Wow!
I’m so glad!! Thanks for coming back to comment and let me know 🙂
I really love this recipe but it is winter right now yet I want to make this dish.What can I substitue for the summer squash?
Hi Natalie,
Butternut squash (roast it in the oven first, until it’s tender and browned before adding to the pasta). Basically reference this recipe: http://www.loveandlemons.com/butternut-squash-walnut-sage-pasta/ or even this one with fennel and winter greens: http://www.loveandlemons.com/linguine-fennel-winter-greens/
These 3 recipes are similar in their basic concept… Hope that helps!
Thank you so much! The butternut squash one looks fabulous. I am such an orchette freak so I will just use that shape:) Love all your recipes so much they always turn out so well my boyfriend thinks I am a great cook but I keep telling him no I am just good at replicating Love and Lemons:)
Ha, I love that :). Glad you’ve both been enjoying the recipes!
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What do you think about doing this as a brown rice salad instead of with pasta?
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