20-Minute Summer Squash Pasta with Goat Cheese
This summer squash pasta with goat cheese is a delicious and nutritious 20-minute pasta dish combining tender summer vegetables, nutty brown butter, creamy goat cheese, and fresh basil. Perfect for busy weeknights!
Ingredients
- 8 ounces your favorite pasta
- 1/4 cup pine nuts
- 5 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 small zucchini squash sliced into rounds
- 1 small summer squash sliced into rounds
- Kosher salt
- Freshly cracked black pepper
- 4 ounces goat cheese crumbled
- 1/4 cup fresh basil leaves
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to its package directions. Reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, heat a skillet over medium-low heat and toast the pine nuts until golden and fragrant, about 5-6 minutes. Remove them from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Whisk constantly until brown bits form at the bottom and the butter turns golden and aromatic.
- Add the minced garlic and squash rounds to the browned butter. Toss to coat and cook for about 5 minutes until the squash is tender but not mushy.
- Season the squash with kosher salt and freshly cracked black pepper. Toss in the cooked pasta, reserved pasta water, and gently mix until every strand is coated in the sauce.
- Turn the heat to low, crumble in the goat cheese, and toss until creamy. Add in the toasted pine nuts and stir.
- Before serving, garnish with fresh basil leaves and a few extra cracks of black pepper for added aroma and flavor. Enjoy right away!
Notes
Feel free to substitute traditional pasta with gluten-free or whole-grain options for added nutrition. Avoid over-browning the butter for best results!