Celebrate the flavors of the season with this vibrant Summer Squash Pasta recipe! Featuring tender ribbons of zucchini and yellow squash, creamy goat cheese, and succulent shrimp in a rich brown butter sauce, this dish is a fresh and satisfying way to savor summer’s bounty. Topped with toasted pine nuts, bright lemon, and fragrant basil, it’s the perfect recipe for a light yet indulgent dinner everyone will love.
Summer Squash Pasta
Makes 6 to 8 servings
Ingredients
- 1 (16-ounce) box rigatoni pasta
- 2 medium zucchini
- 2 medium yellow squash
- 1½ teaspoons kosher salt, divided, plus more to taste
- 1 (4-ounce) package goat cheese, room temperature
- ½ cup unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- ⅓ cup pine nuts, toasted
- ¼ cup chopped fresh basil
- ½ teaspoon freshly ground black pepper
Instructions
- Cook pasta according to package directions in salted water; reserve 1 cup pasta water.
- Using a Y-peeler, cut zucchini and squash into ribbons, and place in a large bowl. Add 1 teaspoon salt, tossing to coat, and let stand for 15 minutes. Drain.
- In another large bowl, toss together hot pasta and vegetables. Dollop with goat cheese, gently tossing to coat.
- In a large skillet, melt butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Stir in oil. Add garlic, and cook, stirring constantly, for 1 minute.
- Pat shrimp dry. Add shrimp to butter mixture, and cook, stirring frequently, until pink and firm, 2 to 3 minutes. Stir in lemon zest and juice and ⅓ cup reserved pasta water (or more as needed to thin sauce to desired consistency). Spoon sauce over pasta mixture. Sprinkle with pine nuts, basil, pepper, and remaining ½ teaspoon salt. Serve immediately.
