
This bright summer squash pasta skillet is my go to dish for easy weeknight dinners every year when zucchini and squash are at their freshest Their sweetness is set off by rich brown butter creamy goat cheese and crunchy pine nuts all tossed with pasta for pure comfort in a bowl
I love how this meal celebrates summer produce and always makes the kitchen smell amazing Last season I made it to bring to a neighbor as a thank you and it was a total hit
Ingredients
- Pasta: Choose a sturdy shape like penne or fusilli to hold the sauce and veggies well Look for bronze cut pasta for the best texture
- Pine nuts: Provide crunch and a subtle sweetness Toasting intensifies their flavor Buy from a store with high turnover for freshness
- Unsalted butter: This becomes nutty and rich when browned Select a good quality butter for extra flavor depth
- Garlic: Brings savoriness to the whole dish Use fresh cloves for the strongest punch
- Zucchini squash and summer squash: Both add mild sweetness plus color and texture Pick smaller squash for tender slices
- Kosher salt: Enhances all the other flavors Look for flaky or coarse crystals
- Freshly cracked black pepper: Adds a little heat Fresh ground makes a big difference
- Goat cheese: Melts into a creamy tangy sauce over the warm pasta Buy it in logs for better texture
- Fresh basil leaves: Brings aromatic lift and a burst of summer flavor Choose bright green leaves without any bruising
Step by Step Instructions
- Boil the Pasta:
- Fill a large pot with water and a small handful of kosher salt Bring to a rolling boil then add your pasta Cook until just al dente so it holds up in the skillet
- Toast the Pine Nuts:
- Place pine nuts in a dry skillet over medium low heat Stir frequently so they do not burn Once golden and fragrant usually after five to six minutes remove from heat right away and set aside
- Brown the Butter:
- In the same or a clean skillet melt the butter over medium heat Keep whisking constantly until it foams and you see golden brown flecks forming on the bottom and the aroma turns nutty and rich
- Cook the Vegetables:
- Quickly add the minced garlic squash and zucchini to your browned butter Toss everything together to coat and cook for about five minutes until the squash is just tender not mushy Sprinkle with salt and pepper to taste
- Combine With Pasta:
- Drain the pasta and add it directly to the skillet with your vegetables Turn the heat to low and toss for a minute so every piece of pasta gets a little butter and zucchini
- Add Cheese and Seasonings:
- Crumble in the goat cheese while still warm and give everything a good toss The cheese will melt into creamy streaks throughout Add another sprinkle of fresh black pepper now for an extra kick
- Finish and Serve:
- Top with the toasted pine nuts and scatter the fresh basil all over Stir gently and serve right away while everything is hot and melty

I am always amazed by how goat cheese transforms the sauce into something creamy and luxe with barely any effort My kids now call this the magic cheese pasta which pretty much sums up how special a handful of the right ingredients can be around the table
Storage Tips
If you end up with leftovers allow the pasta to cool completely before transferring to an airtight container Store in the refrigerator for up to three days Reheat gently in a skillet with a splash of water or broth to loosen the sauce Avoid microwaving as it can dry out the pasta and make the cheese grainy
Ingredient Substitutions
For a dairy free version swap in your favorite vegan butter and plant based cheese Walnuts or chopped almonds can stand in for pine nuts if that is what you have on hand No fresh basil Try a little parsley or even mint for a twist
Serving Suggestions
I love serving this pasta with a simple tomato salad on the side or some crusty bread to mop up the brown butter sauce For a protein boost add cooked chicken grilled shrimp or white beans stirred in at the end

Cultural and Historical Context
Summer squash and goat cheese pasta skillets like this are a classic way to celebrate the Mediterranean tradition of making vegetables the star Goat cheese and basil are cornerstone flavors in French and Italian kitchens and tossing them with pasta is a nod to rustic countryside cooking that prizes fresh seasonal abundance
Common Recipe Questions
- → Can I use a different type of pasta?
Absolutely! Any shape of pasta works well, so feel free to use your favorite or whatever you have on hand.
- → How do I achieve the perfect brown butter?
Cook butter over medium heat, whisking frequently, until it turns golden with brown flecks and a nutty aroma.
- → Can I substitute the goat cheese?
Yes, feta or ricotta provide similar creaminess, though each will slightly change the overall flavor.
- → What if I don’t have pine nuts?
Try toasted walnuts, almonds, or even sunflower seeds for a crunchy alternative.
- → Is this dish best served hot or cold?
For the best texture and flavor, serve this skillet pasta warm right after tossing with cheese and basil.