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Ready to transform summer squash into a pasta masterpiece? This recipe is incredibly delicious, surprisingly easy, and guaranteed to impress!
Imagine twirling strands of perfectly cooked pasta coated in a light, flavorful sauce brimming with tender summer squash. Topped with creamy ricotta cheese and crunchy, lemon-infused Parmesan bread crumbs, it’s a dish that celebrates the season’s bounty. You’ll love how naturally the flavors come together in this simple yet elegant pasta dish. It’s the kind of meal that feels both comforting and sophisticated, perfect for a weeknight dinner or a weekend gathering.
Why You’ll Love It
- The sweetness of the summer squash pairs beautifully with the creamy ricotta and bright lemon.
- It’s ready in under 30 minutes, making it a naturally quick and easy weeknight meal.
- The lemon Parmesan bread crumbs add a delightful crunch and burst of flavor.
- It’s a vegetarian dish that’s satisfying enough for everyone.
- This dish is easily adaptable! Use different types of squash or add other vegetables you enjoy.
- The naturally vibrant colors make it a visually appealing dish that’s perfect for serving guests.
What Makes This Recipe Unique?
What sets this Summer Squash Pasta apart is the combination of simple, fresh ingredients and thoughtful techniques. The lemon Parmesan bread crumbs aren’t just a garnish; they’re toasted separately to achieve maximum crunch and flavor, adding a delightful textural contrast to the creamy pasta. Also, naturally, the sauce is light and delicate, allowing the sweetness of the squash to shine through without being overpowered by heavy cream or cheese. This recipe prioritizes fresh, seasonal ingredients and allows them to speak for themselves, creating a truly exceptional pasta experience.
Ingredient List
- 1 pound pasta (such as spaghetti, linguine, or penne)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 medium summer squash (such as zucchini or yellow squash), thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (optional)
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Zest of 1 lemon
Parmesan cheese adds a salty and savory depth, while summer squash is the star of the show, offering a delicate sweetness and tender texture. - 1/4 cup bread crumbs
- 2 tablespoons butter, melted
Step-by-Step Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, prepare the bread crumbs. In a small bowl, combine the bread crumbs, melted butter, Parmesan cheese, and lemon zest. Stir well. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown and crispy. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant.
- Add the sliced summer squash to the skillet and cook for 5-7 minutes, or until tender-crisp. Season with salt and pepper.
- If using white wine, pour it into the skillet and let it simmer for 1-2 minutes, allowing the alcohol to evaporate.
- Add the cooked pasta to the skillet with the summer squash. Toss to combine. If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the chopped fresh basil.
- Serve the pasta immediately, topped with dollops of ricotta cheese, the lemon Parmesan bread crumbs, and extra grated Parmesan cheese.
Optional Toppings/Variations
- Toasted Pine Nuts: Add a nutty crunch by toasting pine nuts in a dry skillet until golden brown. Sprinkle them over the finished pasta.
- Cherry Tomatoes: Halve fresh cherry tomatoes and toss them with the summer squash for added sweetness and acidity.
- Grilled Chicken or Shrimp: Add protein by grilling chicken or shrimp and slicing it over the pasta.
Expert Tips
- Don’t overcook the summer squash! It should be tender-crisp, not mushy.
- Salt the pasta water generously. This will naturally season the pasta from the inside out.
- Reserve pasta water! The starchy water helps the sauce cling to the pasta and adds a creamy texture.
- Toast the bread crumbs separately for the best crunch.
- Use high-quality ricotta cheese for the best flavor and texture.
- Adjust the amount of red pepper flakes to your liking. Naturally, add more if you like a spicier dish.
Frequently Asked Questions (FAQs)
- Can I use different types of pasta? Absolutely! Any pasta shape will work, but long strands like spaghetti or linguine are particularly good with this sauce.
- Can I make this recipe ahead of time? While it’s best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce and add the cooked pasta when you’re ready to serve.
- Can I freeze this pasta dish? It’s not recommended to freeze this dish, as the ricotta cheese may change texture when thawed.
- Can I substitute the white wine? Yes, if you prefer not to use wine, you can substitute it with chicken broth or vegetable broth.
- Can I use dried herbs instead of fresh basil? Fresh basil adds the best flavor, but if you only have dried basil, use about 1 teaspoon.
- What’s the best way to store leftovers? Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Variations and Customization Options
This Summer Squash Pasta recipe is a wonderful base that you can easily customize to your preferences.
- Spicy Version: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier dish.
- Creamy Version: Stir in a dollop of heavy cream or mascarpone cheese at the end for a richer, creamier sauce.
- Vegetable Medley: Add other vegetables like bell peppers, mushrooms, or spinach to the skillet along with the summer squash.
- Pesto Version: Stir in a spoonful of pesto for a burst of herby flavor.
- Vegan Version: Use vegan ricotta cheese and nutritional yeast instead of Parmesan cheese to make this recipe vegan.
Serving Suggestions
This Summer Squash Pasta is delicious on its own as a light and satisfying meal. You can also serve it as a side dish alongside grilled chicken, fish, or tofu. Pair it with a simple green salad and a crusty loaf of bread for a complete and naturally delightful meal.
Ready to enjoy a taste of summer with this naturally delicious pasta recipe?
This Summer Squash Pasta with Ricotta and Lemon Parmesan Bread Crumbs is a simple yet elegant dish that’s perfect for any occasion. With its fresh, seasonal ingredients and easy preparation, it’s sure to become a new favorite. Don’t wait – give it a try and experience the magic for yourself! Share your creations with us using #SummerSquashPasta. And don’t forget to subscribe to our newsletter for more delicious recipes and cooking tips!
