Description
A light and comforting pasta dish featuring tender summer squash, garlic, parmesan cheese, and fresh herbs for a simple yet flavorful meal.
Ingredients
- 8 oz (225 g) pasta (spaghetti, linguine, or penne)
- 2 medium summer squash, thinly sliced (about 2 cups / 300 g)
- 3 tablespoons (45 ml) olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (50 g) grated parmesan cheese
- 1/4 cup (60 ml) reserved pasta water
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat.
- Add sliced summer squash and cook for 5–7 minutes until tender and lightly golden.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Season with salt, black pepper, and red pepper flakes if using.
- Add drained pasta to the skillet and toss everything together.
- Pour in reserved pasta water to create a light sauce.
- Sprinkle parmesan cheese over the pasta and mix until evenly coated.
- Finish with chopped parsley and lemon juice if desired.
- Serve warm with extra parmesan on top.
Notes
- Zucchini can be substituted for summer squash.
- Add grilled chicken or shrimp for extra protein.
- A splash of heavy cream creates a richer sauce.
- Cherry tomatoes or spinach add freshness and color.
- Reheat gently with water or olive oil to prevent drying.
Nutrition
- Serving Size: 1 portion
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 10 mg
