There’s something special about warm pasta in the summertime—especially when it’s tossed in buttery garlic-Parmesan sauce and packed with seasonal veggies. This Garlic Parmesan Summer Squash Pasta is cozy, quick, and full of flavor. It’s everything you want in a 30-minute dinner: fresh, comforting, and seriously satisfying.
The recipe highlights summer staples like tender yellow squash, zucchini, and a trio of herbs—basil, mint, and chives. Everything is sautéed in bubbling butter and olive oil until golden, then tossed with twirly pasta coated in melty Parmesan. The result is light yet rich, indulgent yet refreshing.
Best of all, it’s simple. This pasta comes together quickly and looks just as beautiful served at a casual weeknight dinner as it does on a summer party table. It’s just as delicious warm as it is at room temperature, making it perfect for entertaining or leftovers. If your garden is bursting with zucchini or you just want an easy seasonal dinner that impresses without trying too hard, this recipe checks every box. Garlic, squash, herbs, and cheese—what more do you need?
Ingredients
- Kosher salt
- 16 oz. fusilli corti bucati or regular fusilli (or cavatappi)
- 1 oz. finely grated Parmesan (about ½ cup), plus extra for serving
- 4 tbsp. unsalted butter
- 3 tbsp. extra-virgin olive oil
- 2 to 3 small yellow summer squash (about 1 lb. total), sliced into ¼-inch half-moons
- 1 medium zucchini (about 8 oz.), sliced into ¼-inch half-moons
- 5 garlic cloves, grated
- 2 tbsp. finely chopped fresh basil
- 2 tbsp. finely chopped fresh mint
- 2 tbsp. thinly sliced chives
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add your fusilli corti bucati (or whatever spiraled pasta you’re using), and cook until al dente based on package directions. Drain the pasta and return it to the pot while still hot. Immediately stir in the grated Parmesan, folding it in until it melts and coats the pasta in a cheesy, glossy layer.
2. Sauté the Veggies
While the pasta cooks, heat the butter and olive oil in a large skillet over medium-high heat. Once the butter begins to bubble and brown slightly, add the sliced summer squash and zucchini. Sauté, stirring occasionally, for about 10 minutes, until the vegetables are tender and beautifully golden. Add in the grated garlic and cook for just another minute, until fragrant. Season with 1 teaspoon of kosher salt and remove from heat.
3. Assemble the Dish
Transfer the cheesy pasta to a large serving bowl. Spoon the buttery vegetable mixture over the top and gently toss everything together. Sprinkle in your trio of fresh herbs—basil, mint, and chives—and give it a final toss. Top each serving with a generous grating of Parmesan for good measure.
Ingredient Notes & Swaps
- The Pasta – Fusilli corti bucati are short, tightly coiled spirals that hold sauce exceptionally well. If you can’t find them, cavatappi, rotini, or even gemelli make excellent substitutes. Just stick with something that has a good twist—it helps trap all the good stuff.
- The Cheese – Use real Parmigiano-Reggiano if you can—it adds a nutty complexity that really elevates the dish. Make sure the cheese is finely grated so it melts quickly when stirred into the warm pasta.
- The Veggies – Don’t skip the step of slicing the squash and zucchini into half-moons. This shape allows for more surface area to caramelize in the pan, and ensures they cook evenly. If you’re using larger squash, cut them lengthwise before slicing into half-moons.
Tips for the Best Garlic Parmesan Summer Squash Pasta
- Use a wide skillet to sauté the vegetables. Crowding them in a small pan will steam them instead of browning, and you want that golden color for flavor.
- Cook the pasta before the veggies to allow it to cool slightly before tossing with the hot sauce. This helps prevent clumping while ensuring the Parmesan melts into a silky layer.
- Toss while warm. Add the veggie mixture to the pasta while both are still warm so the garlic butter and herbs evenly distribute throughout the dish.
A Pasta So Good, You’ll Want It for Dinner—and the Leftovers
This pasta is sunshine in a bowl. Twirly fusilli is coated in a glossy garlic butter-Parmesan sauce that clings to every curl. Sautéed summer squash and zucchini bring a sweet, tender bite that pairs beautifully with the salty, nutty cheese. Fresh herbs—basil, mint, and chives—add a final pop of green that brightens every bite. It’s indulgent but light, cozy yet fresh. Everything you want in a summer pasta.
While it stands strong on its own, this dish is easy to dress up. Pair it with a crisp lemony salad for a light contrast, or add grilled chicken, shrimp, or tofu to make it more filling. A side of crusty sourdough or garlic bread is perfect for soaking up any leftover sauce—trust me, you won’t want to waste it.
Leftovers are another bonus. Store them in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of olive oil or water, or enjoy it at room temp for a pasta salad–like twist. It’s great for lunches, picnics, or effortless dinners on the patio. This Garlic Parmesan Summer Squash Pasta proves comfort food doesn’t need to be heavy. Whether it’s garden zucchini or a weeknight craving, this recipe will quickly become a seasonal favorite.
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