Garlic Parmesan Summer Squash Pasta with Fresh Herbs
Light, fresh, and bursting with flavor, this Garlic Parmesan Summer Squash Pasta with Fresh Herbs is the perfect seasonal dish! Tender pasta is tossed with sautéed summer squash, fragrant garlic, and a sprinkle of savory Parmesan, then finished with a medley of fresh herbs for a bright, garden-inspired taste.
Ingredients
For the Pasta:
- 12 oz (340g) spaghetti or linguine (or your favorite pasta shape)
- 2 medium yellow squash, thinly sliced into half-moons
- 2 medium zucchini, thinly sliced into half-moons
- 3 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese (plus more for serving)
- ½ cup pasta cooking water (reserved)
- 1 tbsp butter (optional, for extra richness)
- Salt and freshly ground black pepper, to taste
Fresh Herbs:
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives (optional)
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil.Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain the pasta.
- Sauté the Vegetables : While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant (don’t let it burn).Add zucchini and yellow squash, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until just tender but not mushy.
- Combine Pasta and Sauce : Add drained pasta to the skillet with the squash. Sprinkle in Parmesan and add reserved pasta water a little at a time, tossing until pasta is coated in a light sauce.Stir in butter if using, for extra richness.
- Finish with Fresh Herbs : Remove skillet from heat and stir in fresh basil, parsley, and chives.Taste and adjust seasoning if needed.