Summer Squash Pasta Skillet (Print-Friendly Version)
Golden zucchini and squash with pasta, goat cheese, pine nuts, and fresh basil in brown butter for a summery meal.
# What You'll Need:
→ Main Ingredients
01 -
225 grams dried pasta
02 -
35 grams pine nuts
03 -
70 grams unsalted butter
04 -
2 garlic cloves, minced
05 -
1 small zucchini, sliced into rounds
06 -
1 small summer squash, sliced into rounds
07 -
Kosher salt, to taste
08 -
Freshly cracked black pepper, to taste
09 -
115 grams goat cheese, crumbled
10 -
10 grams fresh basil leaves, torn
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve a bit of pasta cooking water if needed. Drain and set aside.
02 -
Place a dry skillet over medium-low heat. Add pine nuts, stirring and tossing frequently until golden and fragrant, about 5 to 6 minutes. Remove immediately from heat to prevent burning.
03 -
In a separate large skillet over medium heat, add the butter. Whisk steadily as it melts and foams, cooking until golden brown bits form on the bottom and the butter smells nutty.
04 -
Once the butter is browned, add minced garlic, zucchini, and summer squash rounds. Toss to coat in the butter and garlic, then sauté for 5 minutes until vegetables are tender. Season with kosher salt and freshly cracked black pepper.
05 -
Add the cooked pasta to the skillet with the vegetables. Reduce heat to low and toss thoroughly to combine, ensuring all components are evenly coated in the brown butter sauce.
06 -
Crumble in the goat cheese and mix through the pasta until just softened. Add an extra turn of cracked black pepper to taste.
07 -
Add toasted pine nuts to the skillet, then fold in fresh basil leaves. Serve immediately while warm.
# Additional Tips:
01 -
Any preferred pasta variety can be used to suit taste or dietary needs.
02 -
Brown butter imparts a rich, nutty flavor profile to the finished dish.
03 -
For best texture and flavor, serve this dish promptly after preparation.