Creamy Summer Zucchini Squash Pasta
A fresh and vibrant pasta dish featuring garden zucchini and summer squash tossed in a light, flavorful pesto.
recipesbynani.comThis zucchini squash pasta is one of my favorite ways to use up the bounty from the garden. It is so creamy and light that you will want to make it for dinner every single week during the summer months.
My top tip is to make sure you squeeze out the extra moisture from the shredded zucchini and squash before adding them to the pan. This keeps your pasta from getting watery and ensures the pesto coats every single bite perfectly.
🧺 Ingredients
- 12 ounces linguine or your favorite pasta
- 2 medium zucchini, shredded
- 2 medium yellow summer squash, shredded
- 1/2 cup basil pesto
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it is al dente.
- 2
While the pasta cooks, place the shredded zucchini and squash in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- 3
Heat the olive oil in a large skillet over medium heat.
- 4
Add the minced garlic and cook for about one minute until it smells fragrant.
- 5
Toss in the shredded zucchini and squash and cook for 3 to 5 minutes until they are tender.
- 6
Drain the pasta and add it directly into the skillet with the vegetables.
- 7
Stir in the basil pesto and parmesan cheese until everything is well combined and heated through.
- 8
Season with salt and pepper to taste and serve immediately with fresh basil on top.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. This dish is best served warm, but you can add a tiny splash of water or olive oil when reheating to keep the sauce creamy.
Made this recipe? Let us know how it went.
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