Summer Squash Pasta Skillet (Printable Version)
Tender summer squash and zucchini in brown butter sauce with pasta, goat cheese, pine nuts, and fresh basil.
# Ingredients:
→ Main Ingredients
01 -
8 ounces of pasta
02 -
¼ cup pine nuts
03 -
5 tablespoons unsalted butter
04 -
2 garlic cloves, minced
05 -
1 small zucchini squash, sliced into rounds
06 -
1 small summer squash, sliced into rounds
07 -
kosher salt
08 -
freshly cracked black pepper
09 -
4 ounces goat cheese, crumbled
10 -
¼ cup fresh basil leaves
# Steps:
01 -
Bring a pot of salted water to a boil and cook the pasta according to the directions.
02 -
While the pasta is cooking, heat a skillet over medium-low heat. Add the pine nuts. Toss and stir them until they are golden and fragrant, about 5 to 6 minutes. Remove from the heat immediately.
03 -
Heat a skillet over medium heat and add the butter. Whisk it constantly until brown bits begin to form on the bottom and the butter is golden.
04 -
When that happens, add the garlic and squash rounds and toss to coat, then cook for 5 minutes until the zucchini softens. Sprinkle it with salt and pepper.
05 -
The pasta should be finished by now, so add it to the skillet with the zucchini. Turn the heat to low. Toss the pasta and squash well, making sure everything is combined and has a bit of butter on it.
06 -
Crumble in the goat cheese and toss it well. Add in another few cracks of fresh black pepper.
07 -
Toss in the pine nuts. Stir in the fresh basil and serve immediately.
# Notes:
01 -
You can use any type of pasta you prefer for this recipe.
02 -
The brown butter adds a nutty, rich flavor to the dish.
03 -
This dish is best served immediately while still warm.