This Summer Squash Pasta is a vibrant and delicious dish that pairs well with a light Minestrone Soup for a wholesome, satisfying dinner. A perfect blend of tender yellow squash, sweet peas, and aromatic butter, all enveloped in Parmesan cheese, this dish delivers a burst of flavor in every bite. Quick and easy to prepare, it’s an ideal choice for busy weeknights when you want something nutritious yet satisfying.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Coarse salt | As required | For seasoning |
| Black pepper powder | As required | For seasoning |
| Penne pasta | 250 grams | Use your favorite variety |
| Yellow squash | 3 (quarter lengthwise, thinly sliced) | Fresh, tender |
| Green peas (Matar) | 1 cup | Fresh or frozen |
| Butter | 4 tablespoons | Cut into small pieces |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Parmesan cheese | 1/2 cup | Grated |
| Parsley leaves | For garnish | Fresh |
Instructions
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Cook the Pasta: Begin by cooking the penne pasta in salted boiling water as per the package instructions. Once the pasta is cooked to al dente, drain it well. Make sure to reserve 1-2 ladles of pasta cooking water before draining for later use.
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Cook the Squash and Peas: In a separate saucepan, add the thinly sliced yellow squash and green peas. Allow them to cook for about 4 minutes or until the squash becomes tender but still retains a slight firmness.
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Prepare the Sauce: In another pan, melt the butter over medium heat. Add the garlic (if desired, though not listed in the ingredients) and sauté it for about 2 minutes, until fragrant.
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Combine the Ingredients: Add the cooked pasta to the buttered pan along with the cooked squash and peas mixture. Sauté all the ingredients together for 2-3 minutes, ensuring they are well combined and the flavors meld.
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Add Finishing Touches: Stir in the lemon juice and Parmesan cheese. Mix everything thoroughly until the cheese begins to melt and the sauce becomes creamy. If the pasta seems too dry, add some of the reserved pasta cooking water, a little at a time, until you achieve the desired saucy consistency.
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Season and Serve: Season the pasta with salt and pepper to taste, then toss everything together to combine. Serve the Summer Squash Pasta hot, garnished with fresh parsley leaves for an extra burst of flavor.
Serving Suggestions
This Summer Squash Pasta is delightful on its own but can be served with a side of Minestrone Soup for a heartwarming, balanced meal. The freshness of the squash and peas makes it a refreshing choice for a light dinner, and it pairs well with a crisp white wine or a cold sparkling water.
Enjoy this comforting, vegetable-packed pasta that brings the best of summer’s produce to your table in just 40 minutes!