There’s something incredibly satisfying about tossing together a dish that feels both comfortingly cheesy and ridiculously fresh. That’s exactly what this Garlic Parmesan Summer Squash Pasta brings to the table. It’s creamy without cream, has a garlicky kick that’s not aggressive, and lets summer squash (yep, that veggie you weren’t sure what to do with) totally shine.
Whether you’re trying to clear out your fridge or just want something that feels indulgent but isn’t a gut bomb, this pasta is it. It’s the kind of recipe that makes you feel like you’re doing something good for your body… without sacrificing a single ounce of flavor. Let’s get into it.
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What You’ll Need
Here’s everything you need for this beautiful mess of a dish:
| Ingredient | Amount |
|---|---|
| Fusilli corti bucati or any twisty pasta | 16 oz |
| Kosher salt | To taste |
| Parmesan cheese, finely grated | ½ cup (plus more to serve) |
| Unsalted butter | 4 tbsp |
| Extra-virgin olive oil | 3 tbsp |
| Yellow summer squash (small) | 2 to 3, sliced into ¼” half moons |
| Zucchini (medium) | 1, sliced into ¼” half moons |
| Garlic | 5 cloves, grated |
| Fresh basil | 2 tbsp, finely chopped |
| Fresh mint | 2 tbsp, finely chopped |
| Chives | 2 tbsp, thinly sliced |
| Reserved pasta water | ¾ to 1 cup (save it!) |
Optional: Extra Parmesan to rain down like you’re living your best cheesy life.
Pro Tips
These are the quiet heroes that’ll save you from making this mediocre instead of magical:
- Don’t skip the pasta water. That salty, starchy stuff is liquid gold for pulling the sauce together without it clumping or drying out.
- Brown the butter. If you’ve got a few extra seconds, let that butter get a little golden. It’ll add a deep nutty vibe that makes this taste way more gourmet than it has any right to.
- Use a microplane for garlic. No giant garlic chunks allowed. A fine grate = better flavor distribution and no surprise bites of fire.
- Slice evenly. Uneven veggies = uneven cooking = frustration and sadness. You want tender, slightly golden squash, not a mushy-zucchini-meets-raw-slice situation.
- Fresh herbs go last. They’re delicate and they die quick under heat. Toss them in at the end to keep them bright and flavorful.
Tools You’ll Need
- A big ol’ pot for the pasta
- Large skillet
- Colander
- Microplane or garlic press
- Cutting board + sharp knife
- Measuring cups and spoons
- Wooden spoon or tongs
Substitutions & Variations
No stress if you’re missing a few things. This dish is flexible (like your plans on a Friday night).
| If you don’t have… | Use this instead |
|---|---|
| Fusilli | Penne, rotini, or spaghetti (break it if needed) |
| Parmesan | Pecorino Romano, Asiago, or nutritional yeast (if dairy-free) |
| Mint or chives | Parsley or even dill |
| Butter | More olive oil |
| Zucchini | Just use yellow squash or vice versa |
| Pasta | Go gluten-free with brown rice pasta or chickpea pasta |
Want protein? Add grilled chicken, shrimp, or even white beans to keep it veg-forward.
Make-Ahead Tips
This is a pretty fast meal, but if you like being overly prepared (no judgment), here’s what you can do:
- Slice all your squash and zucchini and store in an airtight container in the fridge for up to 2 days.
- Pre-grate your cheese and garlic, store separately.
- Cook the pasta a few hours in advance, toss with a little olive oil so it doesn’t stick, and store in the fridge. Reheat with a splash of hot water before mixing everything.
How to Make Garlic Parmesan Summer Squash Pasta
Here’s the full step-by-step. You’ll be in and out of the kitchen in about 30 minutes.
- Boil your pasta
Fill a big pot with water, salt it like you mean it, and bring to a boil. Toss in the pasta and cook until al dente (aka firm but not hard). Before draining, scoop out about a cup of that pasta water. You’ll thank me later. - Cheese it up
Return the hot pasta to the pot, sprinkle in the grated Parmesan, and stir until it melts into a cheesy, dreamy mess. Add a splash of pasta water to loosen it up if needed. - Sauté your veggies
In a large skillet over medium heat, add butter and let it melt. If you want to get fancy, let it brown just a little until it smells nutty. Add olive oil, then the sliced squash and zucchini. Cook for 8–10 minutes until golden and tender, stirring occasionally. Don’t rush it. - Garlic time
Add the grated garlic and stir for about a minute. Let it get fragrant but not burnt. Salt to taste. - Bring it all together
Add the veggies to your pasta-cheese mix. Toss in basil, mint, and chives. Stir everything together and loosen with a bit more pasta water if needed. - Serve with love
Scoop into bowls, top with extra cheese, and maybe a grind of black pepper if that’s your thing.
Extra Details for the Food Nerds (Hi, I See You)
| Nutritional Breakdown (approx. per serving) | Amount |
|---|---|
| Calories | 420 |
| Protein | 14g |
| Carbs | 47g |
| Fat | 20g |
| Fiber | 4g |
Ingredient Swaps for Diets
- Vegan? Skip the butter, use vegan butter or olive oil, and swap in a plant-based Parmesan.
- Gluten-Free? Use your favorite GF pasta.
- Dairy-Free? Try a cashew-based Parmesan or sprinkle nutritional yeast instead.
Meal Pairing Ideas
- Starter: Light arugula salad with lemon vinaigrette
- Drink: Crisp white wine or lemon water with mint
- Dessert: Fresh berries with a dollop of coconut cream
Cooking Efficiency Tips
- Boil your pasta and sauté veggies at the same time.
- Use pre-grated cheese if short on time (just check that it’s real Parmesan).
- Multitask your herbs while the squash cooks. Chop fast, not fancy.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheating: Add a splash of broth or water and warm in a skillet or microwave.
- Cold Option: It’s surprisingly good as a cold pasta salad too. Toss in extra herbs and maybe a squeeze of lemon.
FAQ
Can I make this ahead and reheat?
Yes! It reheats well, especially if you save a bit of that pasta water or use broth to re-loosen the sauce.
Will this work without the cheese?
Technically yes, but it won’t be garlic parmesan pasta anymore. Try a vegan substitute or nutritional yeast if avoiding dairy.
Is it okay to use frozen zucchini?
Fresh is definitely better for texture, but frozen works in a pinch. Just sauté a bit longer to cook off the excess moisture.
What’s the difference between yellow squash and zucchini?
Not much besides color and shape. They cook and taste almost the same here, so use whatever you’ve got.
Wrap Up
Garlic Parmesan Summer Squash Pasta is your new low-effort, high-reward go-to. It’s the kind of dish that feels like a treat, but is secretly packed with veggies and good vibes. Perfect for nights when you want real food without the drama.
If you make this, I’d love to hear how it went! Drop a comment below and let me know your thoughts, tweaks, or questions — especially if you found a way to sneak even more cheese into this. (Totally not judging.)
Happy cooking!
