Garlic Parmesan Squash Pasta with Creamy Summer Flavor

There’s something magical about a pasta dish that channels the freshness of summer while still feeling rich and comforting. Enter: Garlic Parmesan Summer Squash Pasta. This dish brings together the mellow sweetness of golden squash, the deep savoriness of garlic and Parmesan, and a zip of lemony brightness to create a plateful of creamy, herb-laced goodness.

Whether your garden is overflowing with squash or you just found the perfect selection at the farmer’s market, this recipe celebrates the bounty of the season. It’s light enough for a warm evening but flavorful enough to feel indulgent. You’ll want seconds—maybe thirds.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the Pasta

• 8 oz spaghetti (or linguine)
• 1 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 2 medium summer squash (yellow or zucchini), thinly sliced into half-moons
• 1/4 tsp crushed red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Sauce

• 2 tbsp unsalted butter
• 1/4 cup freshly grated Parmesan cheese, plus more for garnish
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh basil
• Reserved pasta water, as needed

Cooking Instructions

• Bring a large pot of salted water to a boil. Cook the spaghetti just until shy of al dente, about 1 minute less than the package says. Reserve ½ cup of the starchy pasta water, then drain and set aside.
• Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add sliced garlic and cook, stirring, until lightly golden and fragrant—about 60 seconds. Add red pepper flakes and stir for a few seconds to release their aroma.
• Add the sliced squash to the skillet in a single layer if possible. Season with a pinch of salt. Let the squash cook undisturbed for 2–3 minutes to encourage browning, then stir occasionally and cook for another 4–5 minutes until golden at the edges and tender.
• Once the squash is nicely caramelized, reduce the heat to low. Add the butter, lemon zest, and juice. Stir until the butter melts and emulsifies with the squash juices, forming a light sauce.
• Add the cooked pasta directly to the skillet. Use tongs to gently toss and coat the noodles in the butter-lemon mixture. Slowly sprinkle in the Parmesan while tossing, allowing it to melt and bind with the sauce. Splash in reserved pasta water as needed to loosen and glossy up the texture.
• Turn off the heat and fold in the chopped fresh basil. Taste and season with more salt, pepper, or lemon juice as needed.
• Serve immediately, topped with extra Parmesan, a few basil leaves, and a drizzle of olive oil if desired.

Tips, Variations & Serving Suggestions

• Make it heartier: Add grilled chicken or white beans for a protein boost.
• Use different pasta shapes: Penne, farfalle, or bucatini all work beautifully here.
• Don't rush the squash: Let it brown and caramelize—it deepens the sweetness and balances the lemony brightness.
• Try other herbs: Fresh thyme or oregano can complement or replace basil for a new twist.
• Serve with: A crisp white wine like Sauvignon Blanc and warm crusty bread to mop up the sauce.

Conclusion

This garlic parmesan squash pasta is everything summer meals should be—light yet comforting, vibrant yet deeply flavorful. The balance of creamy cheese, tender squash, and lemony herbs makes it irresistible on warm evenings or as a side dish at your next gathering. With simple ingredients and thoughtful cooking, it turns seasonal produce into something truly special.

Craving the original version or looking for more inspiration? You can view the full recipe on Garlic Parmesan Summer Squash Pasta.

FAQ

Can I use zucchini instead of yellow squash?

Absolutely! Zucchini works just as well as yellow summer squash and offers the same tender texture and mild sweetness.

How do I prevent the pasta from clumping when adding to the sauce?

Toss the drained pasta with a touch of olive oil and reserve pasta water before combining. The starch helps keep everything smooth and prevents sticking.

Can this be made ahead?

This pasta is best fresh, but you can prep the squash and basil earlier in the day. Reheat gently with a splash of water or broth and stir in fresh basil right before serving.