Late summer brings an abundance of squash in varying hues — sunshine yellow, soft chartreuse, and deep forest green. This pasta celebrates their fleeting prime, marrying buttery ribbons of squash with the peppery perfume of fresh basil and a whisper of lemon. It’s quick enough for a weeknight and charming enough for a casual gathering — just add a glass of chilled white and good company.
Summer Squash and Basil Pasta
Celebrate the garden’s late-summer bounty with this golden squash and basil pasta — a sun-drenched dish that captures the season’s warmth in every bite.
Ingredients
Scale
- 900 g or 2 lb summer squash or zucchini, thinly sliced
- 60 ml or ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, minced
- 5 g or ¼ cup fresh basil leaves, torn or chopped
- Zest of 1 lemon
- 15 ml or 1 tbsp lemon juice (or to taste)
- 340 g or 12 oz pasta (rigatoni, fusilli, farfalle, or similar short shape)
- 25 g or ¼ cup finely grated Parmesan cheese, plus more for serving
- Sea salt and freshly ground black pepper, to taste
- Pinch of chili flakes (optional)
Instructions
- Prepare the squash: In a large skillet, warm the olive oil over medium heat. Add the sliced squash and a generous pinch of salt. Cook, stirring occasionally, until the squash is meltingly tender and beginning to caramelize — about 12–15 minutes. Don’t rush this part; the browning adds depth.
- Add flavour: Stir in the garlic and cook just until fragrant — 30 seconds or so. Remove from heat. Fold in the basil, lemon zest, and lemon juice. Taste and adjust seasoning. A pinch of chili flakes adds a gentle kick, if you fancy.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve about 125 ml or ½ cup of pasta water before draining.
- Combine: Add the cooked pasta to the skillet with the squash mixture. Toss gently, adding reserved pasta water as needed to create a silky coating. Stir in the Parmesan and finish with a drizzle of olive oil and a few turns of black pepper.
- Serve: Spoon into shallow bowls and top with more Parmesan, a scattering of torn basil, and perhaps a bit more lemon zest for brightness. Serve warm, ideally under a pergola or open window.
Notes
- This recipe is endlessly forgiving. Try it with yellow pattypan squash or even a blend of courgettes and baby carrots.
- For a heartier version, add grilled chicken or white beans.
- Leftovers make a fine lunch, served at room temperature with an extra squeeze of lemon
- Adapted from Bon Appétit, Summer Squash and Basil Pasta.
I’ll be making this tomorrow night. Sounds tasty and easy. Since I have an abundance of zucchini and basil in my garden and a new zester what could be easier. Rating to follow!
I would imagine you are overflowing with zucchini! Just wait a few weeks- wow! I hope you enjoy the pasta. See you soon.
Easy to make and so tasty with my zucchini and basil from my garden Thanks for the recipe.
★★★★★