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Light Summer Squash Pasta with Goat Cheese

Light Summer Squash Pasta combines zucchini, summer squash, goat cheese, and lemon in a light creamy sauce. Ready in just 25 minutes, it's a fresh vegetarian dinner perfect for summer. Easy, flavorful, and family-friendly.
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Prep Time 9 minutes
Course Main Course
Cuisine American-Inspired Italian

Ingredients
  

For the Pasta

  • 12 oz pasta
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves freshly minced
  • 1 summer squash sliced into 1/4-inch rounds
  • 1 zucchini sliced into 1/4-inch rounds
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1.5 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 oz creamy goat cheese
  • 3 tbsp unsalted butter

For the Garnish

  • 1/4 tsp red pepper flakes
  • 3 tbsp toasted pine nuts
  • 1/4 cup fresh basil chiffonade
  • 2 tbsp grated Parmesan cheese

Instructions
 

  • Fill a large pot with salted water and bring it to a boil.
  • While the water heats, mince the garlic, slice the summer squash and zucchini into 1/4-inch rounds, zest and juice the lemon, measure the butter and goat cheese, and prepare the basil.
  • Cook the pasta according to package instructions until al dente.
  • While the pasta cooks, heat olive oil in a large skillet over medium heat.
  • Add the garlic and sauté for about 1 minute until fragrant.
  • Add the summer squash and zucchini. Cook for 4–5 minutes, stirring occasionally, until tender and lightly golden around the edges.
  • Season with kosher salt and black pepper. Reduce the heat to low.
  • Reserve 1/2 cup of pasta water, then drain the pasta.
  • Add the cooked pasta to the skillet with the vegetables.
  • Stir in the lemon juice, butter, and goat cheese.
  • Toss gently over low heat for about 1 minute until the cheese melts and forms a light creamy sauce.
  • If needed, add a splash of reserved pasta water to loosen the sauce and help it coat the pasta evenly.
  • Divide the Light Summer Squash Pasta among serving bowls.
  • Garnish with red pepper flakes, toasted pine nuts, fresh basil, Parmesan cheese, and lemon zest.
  • Taste and adjust seasoning before serving.

Notes

  • Goat cheese can be replaced with ricotta or mascarpone for a milder flavor.
  • Add spinach or arugula for extra greens.
  • For a dairy-free version, use plant-based butter and dairy-free cheese alternatives.
  • Serve alongside a crisp green salad or garlic bread.