Description
A bright, buttery pasta skillet with sautéed summer squash, toasted pine nuts, and creamy goat cheese, finished with fresh basil—quick, flavorful, and perfect for summer meals.
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
Instructions
- Cook pasta in salted boiling water until al dente; drain.
- Toast pine nuts in a dry skillet over medium-low heat for 5–6 minutes until golden and fragrant; remove immediately.
- In the same skillet, melt butter over medium heat and whisk until brown butter forms with golden flecks.
- Add minced garlic; toss briefly, then add zucchini and summer squash. Cook ~5 minutes until tender and slightly browned; season with salt and pepper.
- Reduce heat to low; add cooked pasta and toss to coat with butter and veggies.
- Crumble goat cheese over pasta; stir gently until it melts and coats noodles. Add black pepper to taste.
- Stir in toasted pine nuts and fresh basil; toss to combine evenly.
Notes
- Add cooked chicken, shrimp, or crispy tofu for protein.
- Use other summer vegetables like yellow squash, cherry tomatoes, or peas.
- Substitute goat cheese with feta, ricotta, or Parmesan.
- Add lemon zest or juice for brightness.
- Make vegan by swapping butter for olive oil and using plant-based cheese.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg
