If your fridge is holding a few lonely squash and you’re craving something easy but still ridiculously good, then settle in. This Garlic Parmesan Summer Squash Pasta is your low-effort, high-reward meal that actually feels like summer in a bowl. Think tender, buttery squash, bright herbs, garlic that means business, and a glossy finish of pasta water and parmesan swirling together like it was meant to happen. No drama. No complicated sauces. Just a dish that understands the assignment.
This isn’t the kind of pasta that knocks you out with richness or puts you in a food coma. It’s light but flavorful. Casual but impressive. And most importantly—it’s the kind of thing that makes you want seconds before you’ve finished your first plate.
Let’s get into it.
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What You’ll Need
Here’s a quick look at the ingredients you’ll need to make this pasta taste like you know what you’re doing (even if you’re winging it):
| Ingredient | Quantity | Notes |
|---|---|---|
| Fusilli or Fusilli Corti Bucati | 16 oz | Spiraled shapes hold sauce well |
| Yellow summer squash | 2 to 3 small (about 1 lb) | Sliced into 1/4” thick half-moons |
| Zucchini | 1 medium (about 8 oz) | Also sliced into half-moons |
| Garlic | 5 cloves | Grated or finely minced |
| Unsalted butter | 4 tbsp | For that golden flavor |
| Olive oil | 3 tbsp | Extra virgin preferred |
| Parmesan cheese | 1 oz (about 1/2 cup), finely grated | Plus more for serving |
| Fresh basil | 2 tbsp, chopped | Adds depth and brightness |
| Fresh mint | 2 tbsp, chopped | Optional, but lovely |
| Fresh chives | 2 tbsp, thinly sliced | Mild onion flavor |
| Kosher salt | To taste | You’ll need more than you think |
| Black pepper | Optional | Adds contrast to the creamy flavors |
Optional:
- Red pepper flakes (if you like a little heat)
- Lemon zest for brightness
Tools You’ll Need
No fancy gadgets. Just the basics:
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Grater (for cheese and garlic)
- Measuring cups + spoons
- Sharp knife + cutting board
- Colander
- Bowl or mug to reserve pasta water
Pro Tips
1. Don’t crowd the pan.
This is the difference between golden, delicious squash and a sad, soggy mess. If you’re cooking a lot of squash, do it in batches. Let them brown a little. That’s flavor.
2. Grate your garlic, don’t chop it.
Grated garlic melts into the butter and oil, creating that soft garlicky base without harsh bits. A microplane is your best friend here.
3. Use pasta water like it’s liquid gold.
Seriously. That starchy water you usually toss? Save at least a cup. It’s how the parmesan, oil, and butter turn into that silky, restaurant-level sauce.
4. Finish the pasta in the sauce.
Once your squash is cooked and your pasta’s ready, marry them in the pan with some pasta water. This lets the pasta soak in everything instead of just being coated.
5. Herbs go in last.
Always. Fresh herbs lose their punch when cooked too long. Fold them in just before serving to keep things tasting fresh and bright.
Substitutions and Variations
Let’s say you don’t have every single thing listed. Or maybe you’re trying to eat a certain way. Here’s how you can switch things up without ruining the vibe:
| If You Don’t Have… | Try This Instead |
|---|---|
| Fusilli | Penne, rotini, or even spaghetti (break it in half!) |
| Parmesan | Pecorino Romano, Grana Padano, or a vegan parmesan |
| Zucchini or Yellow Squash | Just double up on whichever one you do have |
| Butter | Use more olive oil or vegan butter |
| Fresh herbs | Try dried basil/chives in a pinch (just use less) |
| Want to go gluten-free? | Use a GF pasta that holds shape well, like chickpea or lentil pasta |
Bonus additions:
- Toasted pine nuts or walnuts
- Sautéed mushrooms
- A handful of arugula stirred in at the end
Make-Ahead Tips
This dish comes together quickly, but here’s what you can prep earlier to make it lightning fast when you’re hungry:
- Slice your squash and zucchini up to 2 days ahead and store in an airtight container in the fridge.
- Pre-grate your parmesan and keep it in the fridge.
- Pre-chop your herbs (wrap in a damp paper towel and store in a small bag).
You can also pre-cook the pasta, toss it with a little oil, and keep it chilled for up to 1 day. Just warm it in boiling water for 30 seconds before using.
How to Make Garlic Parmesan Summer Squash Pasta
- Boil your pasta.
Bring a large pot of salted water to a boil. Cook the fusilli until it’s al dente. Scoop out about a cup of the pasta water, then drain the pasta and set aside. - Brown the butter.
In a large skillet, melt the butter over medium heat. Let it bubble until it just starts to turn golden brown and smell nutty. - Add the olive oil + squash.
Pour in the olive oil. Add your squash and zucchini (in batches if needed). Cook for about 8–10 minutes, stirring occasionally, until tender and lightly golden. - Add the garlic.
Stir in the grated garlic and cook for another 1–2 minutes. Don’t let it burn—it should be fragrant and just golden. - Combine pasta and squash.
Add the drained pasta to the pan. Toss everything together, then sprinkle in the parmesan. Pour in reserved pasta water a little at a time, stirring constantly, until the sauce clings to the noodles. - Finish with herbs.
Remove from heat. Fold in your basil, mint, and chives. Taste and adjust with more salt, pepper, and a little lemon zest if you’re into it. - Serve.
Plate it up, sprinkle with extra parmesan, and enjoy warm. Or cold. It’s honestly good either way.
Extra Details (because we care)
Nutrition (approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 14g |
| Carbs | 48g |
| Fat | 18g |
| Fiber | 5g |
| Sugar | 4g |
This dish is vegetarian and can be easily made gluten-free or dairy-free with a few swaps (see above). It also works great as a light main or a side dish for grilled chicken, shrimp, or even a poached egg on top.
If you’re cooking for someone who doesn’t “like vegetables,” this is one of those meals that’ll surprise them.
Leftovers and Storage
- Storage: Cool completely and store in an airtight container in the fridge for up to 3 days.
- Reheating: Heat gently on the stove with a splash of water or broth to bring back the sauce.
- Cold option: Honestly, leftovers taste great straight from the fridge as a makeshift pasta salad.
FAQ
Can I make this vegan?
Yes! Use vegan butter, swap parmesan for nutritional yeast or vegan parm, and make sure your pasta is egg-free.
Does it freeze well?
Not really. The squash gets watery and the texture changes. It’s best fresh or refrigerated for a couple days.
Can I double the recipe?
Absolutely. Just use a wide enough pan to cook everything evenly, or sauté your squash in multiple batches.
Can I skip the mint?
Yes. It adds brightness, but if you’re not a fan, just use more basil or chives.
Wrap Up
This Garlic Parmesan Summer Squash Pasta is one of those recipes that somehow makes simple ingredients taste like a whole moment. It’s cozy, light, flavorful, and friendly for weeknights or casual dinners with friends.
So give it a try. Play with the herbs. Add a splash of lemon or a pinch of chili. Make it yours.
And when you do—come back and tell me how it turned out. Drop your tweaks, your substitutions, your rants about how you ate the entire thing straight from the pan. I’m here for it.
