Go Back
- 2 medium summer squashes, spiralized into noodles - 8 oz whole wheat spaghetti or your preferred pasta - 4 cloves garlic, finely minced - 1 tablespoon extra-virgin olive oil - 1 teaspoon red pepper flakes - 1 medium zucchini, thinly sliced into half-moons - 1 cup cherry tomatoes, halved - 1/4 cup fresh basil leaves, coarsely chopped - Salt and freshly ground black pepper, to taste - Zest and juice of 1 lemon - Grated Parmesan cheese (optional, for garnish) When making this dish, you'll need fresh summer squashes. Spiralizing them gives a fun shape that looks great on the plate. Whole wheat spaghetti adds a healthy twist, but feel free to use any pasta you like. Garlic is key for flavor, so don't skip it. Red pepper flakes bring a bit of heat, but adjust them to your taste. The zucchini and cherry tomatoes add color and texture. Fresh basil gives a lovely aroma and taste. You will finish with lemon zest and juice for brightness. A sprinkle of Parmesan cheese can make it extra special, too. - Large pot for boiling pasta - Spacious skillet for making sauce - Spiralizer for summer squash - Measuring cups and spoons Having the right tools makes cooking easier. A large pot helps you boil the pasta just right. A spacious skillet allows you to mix everything without a mess. A spiralizer is fun to use and creates those lovely noodles. Lastly, measuring cups and spoons help ensure you get the right amounts of each ingredient. For the full recipe, refer to the section on cooking instructions. Enjoy the process and the delicious flavors that come together in this savory summer squash pasta with garlic sauce! First, grab a large pot and fill it with water. Add a pinch of salt and turn on the heat. Bring the water to a rolling boil. Once it’s bubbling, add 8 ounces of whole wheat spaghetti. Cook it according to the package directions until it is al dente, which usually takes about 8 to 10 minutes. Before you drain the pasta, make sure to reserve 1 cup of the starchy pasta water. This water will help create a delicious sauce later. After reserving the water, drain the pasta and set it aside. Next, take a spacious skillet and heat 1 tablespoon of extra-virgin olive oil over medium heat. Once the oil is warm, add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté this mixture for about 1 to 2 minutes. You want the garlic to become fragrant and start turning golden. Be careful not to let it burn, as burnt garlic can ruin the taste. After that, add the sliced zucchini and halved cherry tomatoes to the skillet. Cook these for an additional 3 to 4 minutes, stirring occasionally. This will help the tomatoes soften and release their juicy goodness. Now it’s time to combine everything. Gently fold the spiralized summer squash noodles into the skillet with the garlic sauce. Stir well to mix all the ingredients. Gradually add the reserved pasta water, a little at a time. This helps create a light and flavorful sauce. Keep adding water until you reach your desired sauce consistency. Finally, stir in the lemon zest and juice. Toss in the coarsely chopped basil and season with salt and freshly ground black pepper to taste. Let it cook for an additional 2 to 3 minutes to ensure everything is heated through and the flavors meld together. To get the best texture, cook the pasta until it is al dente. This means it should have a slight bite when you chew it. Follow the package instructions, but start checking a minute or two before the time ends. To avoid burning garlic, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, stirring often. Cook for just 1-2 minutes. The goal is to make the garlic fragrant, not burnt. If it burns, it can ruin the sauce. You can add more flavor with spices and herbs. Consider adding a pinch of oregano or thyme. They bring out the taste of summer squash. If you want to try something new, use chopped parsley or cilantro instead of basil. They can add a fresh twist to your dish. For a beautiful presentation, serve your pasta in a bright bowl. Top it with halved cherry tomatoes and a light sprinkle of lemon zest. A few fresh basil leaves add a lovely pop of color. Lastly, drizzle some high-quality olive oil right before serving. This adds shine and flavor to your dish. For the full recipe, check out the details above. {{image_4}} You can change the pasta to fit your needs. If you want gluten-free, try brown rice or chickpea pasta. Both cook well and taste great. For a twist, use pasta shapes like fusilli or penne. They hold the sauce nicely and add fun to your dish. Feel free to mix in other veggies. Bell peppers, spinach, or even broccoli work well. You can also try seasonal veggies like asparagus in spring or butternut squash in fall. These additions add flavor and color to your plate. Get creative with what you have on hand! Want to add protein? Grilled chicken, shrimp, or chickpeas are great choices. Cook the chicken in the skillet before adding the garlic or toss in pre-cooked shrimp at the end. For chickpeas, just drain and rinse a can, then stir them in. This makes your dish more filling and satisfying. Check out the Full Recipe for all the details on how to make this dish shine! To store leftover pasta, let it cool first. Place it in an airtight container. This helps keep the pasta fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. You can freeze the cooked pasta and sauce separately. This keeps each part fresh and tasty. Use freezer-safe bags or containers. When you're ready to eat, thaw the pasta and sauce in the fridge overnight. For reheating, warm them in a skillet over low heat. Add a splash of water to help it heat evenly. In the fridge, the dish lasts about three days. If you freeze it, it can last up to three months. Look for any signs of spoilage. If you see mold or a bad smell, it’s time to toss it out. Always trust your senses when it comes to food safety. For more detailed steps, check out the Full Recipe. You can make this dish gluten-free by using gluten-free pasta. Look for options made from rice, quinoa, or lentils. These pastas cook well and hold their shape. They work nicely with the garlic sauce and summer squash. Always check the package for cooking times. Yes, you can use other squash types! Try zucchini or butternut squash for a new taste. Spaghetti squash is great too; just cook it until tender and scoop out the strands. Each squash adds a unique flavor and texture to your dish. You can pair this pasta with a simple green salad. A fresh cucumber and tomato salad works well, too. Grilled vegetables add a nice touch. For something warm, garlic bread is a tasty option. Choose sides that complement the light, bright flavors of the pasta. To change the spice level, you can add more or less red pepper flakes. For a milder sauce, use just a pinch. If you like heat, add an extra sprinkle. Taste as you go to find the right balance for you. This blog post provided a clear guide on making a delicious summer squash pasta dish. You learned about the ingredients, cooking equipment, and step-by-step instructions. Cooking tips and variations helped expand your options. By storing your dish correctly, you can enjoy it longer. Try adding your favorite veggies or proteins for extra flavor. With practice, this recipe can become a favorite in your kitchen. Enjoy the mix of textures and tastes in each delightful bite.

Summer Squash Pasta with Garlic Sauce

Transform your dinner into a vibrant feast with this Summer Squash Pasta Delight recipe. Packed with fresh vegetables, whole wheat spaghetti, and a burst of lemon flavor, it's both healthy and delicious. In just 25 minutes, you can create a colorful dish that's perfect for any summer evening. Click to explore this easy recipe and discover how simple it is to impress your family and friends with a delicious plate of pasta!
Print Recipe Pin Recipe

Ingredients
  

2 medium summer squashes, spiralized into noodles

8 oz whole wheat spaghetti or your preferred pasta

4 cloves garlic, finely minced

1 tablespoon extra-virgin olive oil

1 teaspoon red pepper flakes (adjust based on your spicy preference)

1 medium zucchini, thinly sliced into half-moons

1 cup cherry tomatoes, halved

1/4 cup fresh basil leaves, coarsely chopped

Salt and freshly ground black pepper, to taste

Zest and juice of 1 lemon

Grated Parmesan cheese (optional, for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the whole wheat spaghetti and cook according to package directions until al dente, usually about 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water to help create a sauce. Drain the pasta and set it aside.

    Prepare the Garlic Sauce: In a spacious skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant and just begins to turn golden—be careful not to let it burn.

      Add Vegetables: Incorporate the sliced zucchini and cherry tomatoes into the skillet. Continue to cook for an additional 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to release their juicy goodness.

        Combine Pasta and Sauce: Gently fold the spiralized summer squash noodles into the vegetable mixture in the skillet. Gradually add reserved pasta water, creating a light sauce; add just enough until you reach your preferred consistency.

          Season: Stir in the lemon zest and lemon juice, followed by the chopped basil. Season generously with salt and freshly ground black pepper to taste. Allow the dish to cook for an additional 2-3 minutes, ensuring everything is heated through and flavors meld.

            Serve: Transfer the pasta to serving plates or a large serving bowl. Garnish with additional fresh basil leaves and, if desired, a generous sprinkle of grated Parmesan cheese for an extra layer of flavor.

              Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4

                - Presentation Tips: For an eye-catching presentation, serve the pasta in a vibrant serving bowl, adorning the top with extra halved cherry tomatoes, a light scatter of lemon zest, and a few fresh basil leaves to enhance the color palette. A drizzle of high-quality olive oil right before serving adds a beautiful sheen and extra flavor!