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Summer squash pasta

Summer squash pasta

By Jacob Sze
15’ Prep time
30’ Cook time
45’ Total time
350 Calories
6 Serving

Summary

This easy summer squash pasta is ready in 30 minutes. it is veggie packed and is the perfect use for summer squash and zucchini from the garden. you serve this pasta with fresh burrata that makes it creamy and delicious.
Jacob Sze 0 Followers

Step by Step

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Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before straining the pasta, set aside 1 cup of the pasta water for later. Strain the pasta and set it aside for later.
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Step 2

Next, heat a large skillet with sides over medium/high heat. Add 1.5 Tbsp of olive oil. When the olive oil is fragrant, add the onion to the pan and season with ¼ teaspoon of salt. Sauté for 2-3 minutes.
Step 3
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Step 3

Add the garlic and cherry tomatoes to the skillet and season with an additional ¼ teaspoon of salt. Toss all of the ingredients together and sauté for an additional 4-5 minutes.
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Step 4

Deglaze the pan with the sauvignon blanc and then add the tomato paste and ½ cup of the pasta water to the skillet. Whisk the tomato paste into the liquid and let the ingredients cook down for 1 minute.
Step 5
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Step 5

Add the summer squash and zucchini to the skillet, adding the rest of the olive oil over the top of the zucchinis. Season the squash with ½ teaspoon of the salt and sauté for 4-6 minutes, tossing with the tomato and onion mixture. Stir occasionally.
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Step 6

Next, toss the squash with the rest of the vegetables and sauce and season with pepper and red pepper flakes.
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Step 7

Add the cooked pasta to the skillet, along with the remaining pasta water and toss all of the ingredients together. Let the pasta warm in the sauce as it thickens for 2-3 minutes.
Step 8
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Step 8

Remove the skillet from the heat. Top the pasta with the basil and mint and then place the burrata on top of the pasta. Drizzle the burrata with balsamic glaze and additional olive oil (if desired).
Step 9
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Step 9

Serve with freshly cracked pepper.

Tips and Warnings

  • Summer squash and zucchini are the same vegetable. Feel free to substitute one for the other.
  • The burrata is meant to be served at room temperature or cold on top of warm pasta. Do not try to mix the burrata into the hot pasta, especially over direct heat.

Ingredient

  • Garlic cloves
    Garlic cloves
    5
  • Fresh mint leaves
    Fresh mint leaves
    3.25
  • Tomato paste
    Tomato paste
    29.57 ml
  • Olive oil
    Olive oil
    44.36 ml
  • Red pepper flakes
    Red pepper flakes
    2.46 ml
  • Salt
    Salt
    73.93 ml
  • Large red onion
    Large red onion
    0.5
  • Balsamic glaze⁣⁣
    Balsamic glaze⁣⁣
    14.79 ml
  • Fresh basil leaves
    Fresh basil leaves
    3.25
  • Cherry tomatoes
    Cherry tomatoes
    473.18 ml
  • Medium zucchini
    Medium zucchini
    1
  • Burrata
    Burrata
    226.8 g
  • Dried rigatoni
    Dried rigatoni
    226.8 g
  • Freshly ground pepper
    Freshly ground pepper
    4.93 ml
  • Medium yellow summer squash
    Medium yellow summer squash
    1
  • Reserved starchy pasta water
    Reserved starchy pasta water
    236.59 ml
  • Sauvignon blanc
    Sauvignon blanc
    118.29 ml

Nutrition Facts

View nutrition facts
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