You know those perfect summer afternoons…the weather is just right…the sun is shining but not scorching the earth…no humidity…the kids are playing harmoniously. Not a fly or mosquito in sight. Okay okay…this summer scenario is a little far-fetched. What’s not far-fetched is the possibility that dinnertime sneaks up on you in the middle of the summer. And who wants to spend an hour over a hot stove when you’ve been outside all afternoon?
Not me. That’s for sure. That’s when I typically turn to a simple sandwich or salad that can be thrown together in 10 to 15 minutes. Sometimes, the abundant summer produce is just calling out to me from its little countertop perch. Sometimes we can get 3 or 4 squash or zucchini for a dollar at a local farmer’s market! Friends and neighbors also love to generously share their bounty this time of year.
This scrumptious summer squash pasta is such a quick and easy meal to throw together, and it’s incredibly user-friendly. Any pasta will work, and pretty much any summer veg you have laying around. You can use butter, ghee, olive oil, avocado oil, or any combo. Here’s our favorite version.
Summer squash pasta Step-by-step
You start by cutting up the veggies.
A rough chop will do. You can do chunks, a small dice, or even leave the squash and zucchini in circles.
Once you’ve chopped the veggies, go ahead and cook the pasta. Any variety will work here. Spaghetti, linguini, angel hair, etc. One of our favorites is mini bowtie.
Once the pasta is going, cook the veggies. The onions get just a bit of a head start. Heat a large skillet on medium to medium high heat. Add a tablespoon of avocado oil and cook the onions about 2-3 minutes.
Next, add the green peppers and cook about another minute. Then toss in the squash and zucchini, sprinkling with salt and pepper. Cook another 4-5 minutes, stirring frequently. Add in garlic in about the last minute.
Remove from heat. Drain the pasta and add it to the skillet. Add in additional ghee or oil, if desired. Toss to coat.
Bonus: add a sprinkle of freshly grated Parmesan cheese. Voila! Summer squash pasta.
Scrumptious Summer Squash Pasta
- 1 pound pasta angelhair, farfelle, etc.
- 1 small zucchini
- 1 small yellow squash
- 1 small onion diced
- 1 small green pepper
- 4 cloves garlic minced
- 3 tbsp olive oil
- 2 tbsp ghee or extra olive oil or avocado oil
- 1 tsp sea salt
- Cook pasta according to package directions.
- While pasta is cooking, heat two tablespoons of olive oil in large skillet. Add onion and cook till translucent (about 3-4 minutes)
- Add in green peppers, zucchini, and squash, salt and pepper and cook about 3-4 more minutes.
- Add in garlic and cook for about 1 minute and remove from heat.
- Add in remaining tablespoon of olive oil and butter.
- Drain pasta and toss with veggies.