You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t, 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 like summer squash.
My zucchini and yellow summer 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 summer 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 on hand and it’s flavor contrasts the lemon nicely. If you’ve been more successful with your herb-growing, feel free to switch it up – thyme, basil, or mint would all be delicious here. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.
Make the Summer Squash Pasta (it’s so easy!)
- Sauté the summer squash
- Add the pasta to the skillet
- Add the greens and a big squeeze of lemon juice
- Stir in feta, capers, and red pepper flakes. For a vegan option, add pesto instead.
- Season to taste and dig in!
Summer Squash Recipes
- 3 small summer squash (or 2 medium)
- 8 ounces orecchiette pasta
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 1 garlic clove, minced
- 1 teaspoon finely chopped rosemary
- 2 cups chopped spinach or (or chard or kale)
- Juice of ½ lemon, more to taste
- ⅓ cup feta cheese
- 2 tablespoons capers
- A few pinches red pepper flakes
- grated Parmesan cheese, optional
- Sea salt & fresh black 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 the pasta in a pot of salted boiling water until al dente.
- In a large skillet heat the 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.
- Stir in the lemon juice, then add the spinach and toss. Add the pasta along with a bit of the starchy pasta cooking water.
- Stir in feta, capers and red pepper flakes. Season to taste and add Parmesan cheese, more lemon juice, and drizzles of olive oil, as desired.
Stainless sauté pan: Williams-Sonoma Open Kitchen Stainless Cookware