Light Summer Squash Pasta That Doesn't Get Soggy — Ready in 25 Minutes
A light, lemony pasta with tender summer squash, fresh herbs, and Parmesan. The secret? Salting the squash first to draw out excess moisture. Ready in 25 minutes.
Equipment
- Large Pot (6-quart)
- Large Skillet (12-inch)
- Colander
- Box Grater
- Chef's Knife
- Cutting Board
Ingredients
- 2 medium summer squash or zucchini (about 1 lb)
- 12 oz pasta (spaghetti, linguine, or bucatini)
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 whole lemon (zest and juice)
- 1/2 cup grated Parmesan (plus more for serving)
- 1/2 cup fresh basil and mint, chopped
- 1/4 tsp red pepper flakes (optional)
Instructions
- Salt the squash: Slice the squash into half-moons or ribbons. Toss with 1/2 tsp salt in a colander set over a bowl. Let sit for 10 minutes — you'll see beads of water form. Pat dry with a clean towel. (Photo tip: after 10 min, you'll see tiny drops of water on the squash surface — that's the salt doing its job. Wipe them off and proceed.)
- Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until 1 minute shy of al dente. Reserve 1 1/2 cups pasta water before draining. (I always forget this step when I'm in a hurry — set a timer to remind yourself to scoop out that water!)
- Cook the aromatics: While pasta cooks, heat olive oil in the large skillet over medium heat. Add sliced garlic and red pepper flakes (if using). Cook 1 minute until fragrant — don't let the garlic brown. (Burnt garlic is bitter garlic. Low and slow is the way.)
- Add the squash: Increase heat to medium-high. Add the dried squash and a pinch of salt. Cook 2–3 minutes, stirring occasionally, until just tender — it should have some bite left. (Overcooking makes it mushy. We want it to soften but still hold its shape.)
- Combine everything: Add the drained pasta, 1/2 cup pasta water, lemon zest and juice, and Parmesan to the skillet. Toss vigorously for 1 minute, adding more pasta water as needed to create a silky sauce that coats each strand. (This is where the magic happens — the starch in the water and the cheese emulsify into a light, creamy sauce with no cream!)
- Finish and serve: Remove from heat. Toss in the fresh basil and mint. Taste — add salt or red pepper if needed. Serve immediately with extra Parmesan and a drizzle of olive oil. (Photo tip: the herbs should look fresh and bright, not cooked down — add them off the heat.)
Notes
Important tips: Don't skip salting the squash. Reserve more pasta water than you think you need. Use good Parmesan — grate it yourself. Store in fridge up to 4 days. Reheat with a splash of water or olive oil in a skillet. Not recommended for freezing.