Summer Squash Pasta Skillet

This hearty summer squash pasta skillet has been my go-to recipe when I need something quick yet impressive for dinner. The combination of tender summer squash with creamy goat cheese and nutty brown butter creates a dish that feels indulgent while celebrating seasonal produce.

I first created this pasta during a particularly abundant squash harvest from my garden last summer. What started as a way to use up excess produce quickly became a requested favorite that friends now ask me to bring to potlucks.

Ingredients

• 8 ounces of your favorite pasta the shape doesn't matter much here but I find medium shapes like penne or fusilli catch the sauce beautifully
• ¼ cup pine nuts these add essential crunch and nutty flavor that complements the brown butter
• 5 tablespoons unsalted butter quality matters here as it forms the foundation of the sauce
• 2 garlic cloves minced fresh garlic provides aromatic depth that powdered simply cannot match
• 1 small zucchini squash sliced into rounds look for firm specimens with glossy skin
• 1 small summer squash sliced into rounds yellow varieties offer beautiful color contrast
• Kosher salt the flakier texture dissolves perfectly into the sauce
• Freshly cracked black pepper always grind your own for maximum flavor
• 4 ounces goat cheese crumbled choose a creamy variety that will melt partially when added
• ¼ cup fresh basil leaves the brightness cuts through the richness of the dish

Step-by-Step Instructions

Boil the Pasta

Bring a large pot of generously salted water to a rolling boil. Cook your pasta according to package directions until just al dente. The pasta will continue cooking slightly when combined with the warm sauce so aim for firm tender rather than soft. Reserve about half a cup of pasta water before draining.

Toast the Pine Nuts

While the pasta cooks place pine nuts in a dry skillet over medium low heat. Watch them carefully as they toast stirring frequently for even browning. They should develop a golden color and release their fragrance after about 5 to 6 minutes. Remove immediately from heat and transfer to a plate to prevent burning.

Brown the Butter

In a large skillet melt the butter over medium heat. Continue cooking while whisking constantly. The butter will foam then the milk solids will begin to turn golden brown and develop a nutty aroma. This should take about 3 to 4 minutes. Proper brown butter makes all the difference in this dish so be patient and attentive.

Cook the Vegetables

Once the butter has browned add the minced garlic and cook for just 30 seconds until fragrant. Immediately add the zucchini and summer squash rounds tossing to coat in the brown butter. Cook for about 5 minutes stirring occasionally until the squash softens but still retains some texture. Season generously with salt and pepper.

Combine Everything

Add the drained pasta directly to the skillet with the squash mixture. Turn the heat to low and toss everything together ensuring the pasta is evenly coated with the brown butter sauce. If the mixture seems dry add a splash of the reserved pasta water to create a silky sauce.

Add the Cheese

Crumble the goat cheese over the hot pasta and gently fold it in. The residual heat will soften the cheese creating pockets of creaminess throughout the dish. Add a few more cracks of black pepper to taste.

Finish and Serve

Just before serving toss in the toasted pine nuts and tear the fresh basil leaves over the top. Give everything one final gentle toss and serve immediately in warmed bowls for the best experience.

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I discovered the magic of brown butter while studying in northern Italy where my host mother used it in countless pasta dishes. The transformation that happens when butter cooks until golden has become my favorite kitchen alchemy and the foundation of so many meals in my home.

Make Ahead Options

This pasta dish is best enjoyed fresh but you can prepare components ahead of time to streamline dinner. Toast the pine nuts up to three days in advance and store in an airtight container. Slice the squash and store refrigerated for up to 24 hours. The complete dish can be gently reheated with a splash of water or broth though the texture of the squash will soften further.

Seasonal Variations

In late spring try substituting half the squash with fresh asparagus cut into oneinch pieces. During fall swap in diced butternut squash though it will need a few extra minutes of cooking time. Winter versions work beautifully with hearty greens like kale added during the last few minutes of cooking. The versatile brown butter base adapts to whatever is freshest at your market.

Perfect Pairings

This pasta shines alongside a simple arugula salad dressed with lemon and olive oil. For protein add a soft poached egg on top allowing the yolk to create an even richer sauce when broken. Wine lovers will appreciate how a crisp Pinot Grigio or unoaked Chardonnay complements the nutty brown butter and tangy goat cheese.

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Recipe FAQs

→ Can I use different types of squash in this dish?

Yes, you can substitute with any summer squash varieties like patty pan, crookneck, or additional zucchini. Winter squash like butternut or delicata would require longer cooking times but could work with some adjustments.

→ What can I substitute for goat cheese?

If you're not a fan of goat cheese, try using feta, ricotta, or cream cheese for creaminess. For a dairy-free option, a soft cashew cheese or nutritional yeast would provide similar texture and tanginess.

→ How do I know when brown butter is ready?

Brown butter is ready when it turns golden amber with a nutty aroma and small brown bits form at the bottom of the pan. Watch it carefully and whisk constantly as it can quickly go from perfectly browned to burnt.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead of time. Toast pine nuts and slice vegetables in advance. For leftovers, reheat gently with a splash of water or broth to refresh the sauce, then add fresh basil just before serving.

→ What pasta shapes work best with this dish?

Medium shapes like penne, fusilli, or farfalle work well to catch the sauce and mix with the vegetables. Long pasta like linguine or spaghetti also pairs nicely, creating elegant twirls with the squash rounds.

→ How can I make this dish vegan?

Substitute butter with olive oil or a plant-based butter. Replace goat cheese with a vegan alternative or cashew cream with a touch of lemon juice for tanginess. The pine nuts and other ingredients are already vegan-friendly.