Name: Summer Squash Pasta Skillet
Prep time: 5 min
Cook time: PT-487338H42M21S
Total time: PT-487338H42M21S
Cuisine: American
Ingredients: 8 oz pasta (penne, fusilli, or spaghetti); ¼ cup pine nuts; 5 Tbsp unsalted butter; 2 cloves garlic, minced; 1 small zucchini squash, sliced into rounds; 1 small summer squash, sliced into rounds; Kosher salt, to taste; Freshly cracked black pepper; 4 oz goat cheese, crumbled; ¼ cup fresh basil leaves, torn or chiffonade

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Short Description

A bright, buttery pasta skillet featuring summer squash, toasted pine nuts, and creamy goat cheese. Quick to prepare and bursting with fresh basil flavor—a perfect easy summer meal.

Why You’ll Love This Recipe

Sweet zucchini and squash rounds sautéed in nutty brown butter
Crispy-toasted pine nuts add a delightful crunch
Creamy goat cheese melts into pasta for richness
Fresh basil finish brightens the whole dish
Ready in under 30 minutes—minimal cleanup, maximum flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz pasta of your choice (such as penne, fusilli, or spaghetti)
¼ cup pine nuts
5 Tbsp unsalted butter
2 cloves garlic, minced
1 small zucchini squash, sliced into rounds
1 small summer squash, sliced into rounds
Kosher salt, to taste
Freshly cracked black pepper
4 oz goat cheese, crumbled
¼ cup fresh basil leaves, torn or chiffonade

Directions

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain when done.
While pasta cooks, toast pine nuts: wilt them in a dry skillet over medium-low heat, stirring frequently for 5–6 minutes until golden and fragrant. Remove immediately to prevent burning.
In the same or a clean skillet over medium heat, melt the butter. Whisk constantly until it begins to brown and form golden flecks (beurre noisette).
Add minced garlic and toss briefly, then stir in zucchini and summer squash rounds. Cook about 5 minutes until squash softens and browns slightly. Season with salt and pepper.
Reduce heat to low. Add cooked pasta to the skillet and toss to combine, coating everything in buttery sauce.
Crumble goat cheese over the pasta and stir gently until it begins to melt and coat the noodles. Add more cracked black pepper to taste.
Stir in toasted pine nuts and fresh basil. Toss once more to distribute evenly.

Servings And Timing

Serves 2–3 (depending on portion size)
Prep time: ~5 minutes
Cooking time: ~15–20 minutes
Total time: ~20–25 minutes

Variations

Add browned chicken, shrimp, or crispy tofu for extra protein.
Use other soft summer vegetables like yellow squash, cherry tomatoes, or peas.
Substitute goat cheese with feta, ricotta, or shaved Parmesan.
Include lemon zest or a squeeze of lemon juice for brightness.
For a vegan version: swap butter with olive oil, use plant-based cheese, and omit dairy.

Storage/Reheating

Storage: Transfer leftovers to an airtight container and store in the fridge for up to 2 days. Best when served within 24 hours.
Reheating: Gently reheat in a skillet over low heat, adding a splash of water or olive oil to rescue moisture and prevent sticking.

FAQs

Can I use other kinds of nuts instead of pine nuts?

Yes—walnuts, almonds, or pistachios work well. Toast them lightly before adding.

What pasta shape is best for this dish?

Short shapes like penne, fusilli, or radiatori hold bits of squash and cheese nicely; spaghetti also works.

How do I know when the brown butter is ready?

Watch for golden flecks and a nutty aroma—don’t let it smoke or burn. Pull it off heat once it turns golden brown.

Can I prep ahead of time?

Toast nuts and slice squash in advance, but cook pasta and sauté the rest just before serving for best texture.

Is this dish spicy?

No—it’s mild and rich. Add red pepper flakes or a dash of chili oil if you prefer heat.

Can I double the recipe?

Yes—the method scales easily. Cook in batches to avoid overcrowding the skillet.

How can I make it creamier without goat cheese?

Stir in a splash of cream or a dollop of ricotta while tossing the pasta.

Is this suitable for vegans?

You can make it vegan by using olive oil instead of butter, and vegan cheese in place of goat cheese.

How to keep basil fresh?

Add basil last off the heat to maintain its vibrant color and flavor.

Can I add garlic earlier or later?

Add garlic after butter browns to avoid burning. If you prefer more garlicky flavor, add some chopped garlic at the very end off heat.

Conclusion

This Summer Squash Pasta Skillet is a delightful, buttery, and flavorful dish—perfect for quick summer dinners. With tender squash, toasted pine nuts, creamy goat cheese, and fresh basil, it’s light yet indulgent. Customize easily and enjoy it hot right from the skillet!

Maggie

Summer Squash Pasta Skillet