Creamy Zucchini Squash Pasta: Your Ultimate 30-Minute Summer Dinner

Embrace the vibrant flavors of summer with our incredibly creamy and irresistibly tasty Zucchini Squash Pasta! This quick and easy recipe transforms abundant shredded zucchini, bright summer squash, and fragrant basil pesto into a delightful 30-minute meal that your entire family will crave. It’s the perfect way to enjoy fresh seasonal produce in a comforting and satisfying pasta dish.

Author’s Note

Experience the Zest of Summer with this Crave-Worthy Squash Pasta!

While my own garden might not be overflowing with zucchini, I am incredibly fortunate to have wonderful neighbors and friends whose gardens are bountiful! They consistently share their generous harvests, inspiring me to get creative in the kitchen. Over the years, I’ve enjoyed incorporating this versatile vegetable into countless dishes, from baking wholesome gluten-free zucchini muffins and moist healthy zucchini bread, to preparing savory main courses like these flavorful enchilada stuffed zucchini boats. Zucchini truly shines in so many culinary applications!

One evening, as my family expressed their longing for our favorite creamy pesto pasta, a brilliant idea struck me. Why not infuse that beloved dish with the fresh, vibrant essence of the summer garden? I decided to elevate our classic pesto pasta by adding a generous amount of those beautiful zucchini and summer squash from my friends’ gardens. The result was nothing short of spectacular! This Zucchini Squash Pasta quickly became an instant hit, with everyone absolutely obsessed with its rich flavor and delightful texture.

This pasta embodies everything wonderful about summer dining: it’s incredibly bright, bursting with fresh flavors, and loaded with seasonal goodness like sweet corn, tender summer squash, crisp zucchini, and aromatic basil pesto. It’s a dish that truly celebrates the season, and I find myself making it again and again. You won’t be able to get enough of this vibrant and satisfying meal!

Essential Ingredients for Zucchini Squash Pasta

Crafting this delicious Zucchini Squash Pasta is simple when you have these key ingredients on hand. Each component plays a vital role in creating the creamy, flavorful sauce that makes this dish so special:

• Unsalted Butter: This provides a rich, foundational flavor to our sauce. For a dairy-free or lighter option, you can easily substitute with high-quality olive oil.
• Fresh Garlic: Freshly minced garlic offers the most pungent and aromatic flavor, truly enhancing the dish. If fresh isn’t available, jarred minced garlic can work in a pinch, though the flavor might be less intense.
• Yellow Onion: Finely dicing the onion is crucial here. This ensures it cooks down beautifully and melts into the sauce without leaving crunchy pieces, providing a subtle sweetness and depth.
• Zucchini: The star of our dish! Use fresh, firm zucchini for the best results. There’s no need to peel it, as the skin adds both color and beneficial nutrients.
• Summer Squash: Adding summer squash (like yellow squash) introduces a lovely pop of color, a slightly different texture, and another layer of mild, sweet flavor. Like zucchini, peeling is entirely optional.
• Heavy Cream: This is what gives our pasta its signature luxurious, creamy texture. For a lighter sauce, you could experiment with half-and-half, but adjust thickening accordingly.
• Chicken Broth: A splash of chicken broth adds savory depth and helps build the sauce’s consistency. For a vegetarian version, vegetable broth is an excellent alternative.
• Parmesan Cheese: Freshly grated Parmesan is non-negotiable! Its fine texture melts seamlessly into the hot sauce, creating a smoother, more integrated flavor than pre-grated varieties. We recommend a quality block for superior taste and melt. (Recommended Parmesan)
• Frozen Corn: Sweet and slightly crisp, frozen corn adds a wonderful burst of flavor and texture. Fresh corn, cut straight from the cob, works just as beautifully when in season.
• Thin Spaghetti: While any pasta shape can work, thin spaghetti is our top choice. Its delicate strands perfectly cradle the creamy sauce. Be sure to measure out 10 ounces for the ideal pasta-to-sauce ratio. (Recommended Thin Spaghetti)
• Basil Pesto: The vibrant, herbaceous finish! Whether you opt for a high-quality store-bought pesto or whip up a batch of homemade pesto, its fresh flavor is essential for this dish.
• Fresh Herbs (for topping): A final sprinkle of fresh basil or parsley adds a bright, aromatic touch and beautiful presentation.

How to Prepare Zucchini Squash Pasta: A Step-by-Step Guide

Making this creamy Zucchini Squash Pasta is quick and straightforward. Follow these simple steps to create a truly delicious meal in about 30 minutes:

1. Prepare Your Veggies: Start by shredding both the zucchini and summer squash using the large holes of a box grater. This ensures they have a good texture in the final dish. Next, finely dice your yellow onion and mince your garlic cloves. Proper prep makes for smooth cooking!
2. Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt to properly season the pasta itself – this makes a huge difference in the overall flavor of the dish. Cook the spaghetti according to package directions, but subtract about 2 minutes from the recommended cooking time. This ensures the pasta is slightly al dente, as it will finish cooking in the sauce. Drain the pasta, reserving a little pasta water if you like, and set it aside. Do not rinse.
3. Sauté Onion and Garlic: In a large, deep skillet or pot, melt the butter over medium-high heat. Add the finely diced onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and lightly golden, and the garlic is fragrant, typically 3-4 minutes. Be careful not to burn the garlic.
4. Add Zucchini and Squash: Stir in the shredded zucchini and summer squash. Season with a pinch of salt and freshly ground black pepper (start with about 1/4 teaspoon salt and 1/2 teaspoon pepper). Continue to cook, stirring frequently, until the vegetables soften and most of their released liquid has evaporated, which usually takes 3-5 minutes.
5. Simmer the Creamy Sauce: Reduce the heat to low. Pour in the chicken broth and heavy cream. Stir in the finely grated Parmesan cheese and the frozen corn. Bring the mixture to a gentle simmer, stirring occasionally, and allow it to thicken slightly for about 2-3 minutes. The sauce should become lusciously smooth.
6. Combine Pasta and Sauce: Add the hot, drained spaghetti directly into the pan with the creamy vegetable sauce. Using tongs, toss everything together vigorously for 2-3 minutes over medium heat. This allows the pasta to absorb the flavors and the sauce to cling beautifully to each strand, thickening further. Finally, stir in the basil pesto until well combined. Taste the pasta and adjust seasonings as needed, adding more salt, pepper, or a splash of cream or broth if the sauce feels too thick.
7. Serve Immediately: Transfer the creamy Zucchini Squash Pasta to serving bowls. Garnish generously with extra freshly grated Parmesan cheese and a sprinkle of fresh herbs like basil or parsley for a burst of color and aroma. Serve piping hot and enjoy!

Expert Tips for Perfect Zucchini Squash Pasta

Achieve restaurant-quality results with these simple tips designed to elevate your Zucchini Squash Pasta to perfection:

• Salt Your Pasta Water Generously: Don’t underestimate the power of properly salted pasta water! Adding at least 1 tablespoon of salt to your boiling water before cooking ensures the pasta itself is seasoned from the inside out. This foundational seasoning is crucial for a flavorful dish and cannot be fully compensated for later in the sauce.
• Adjust Sauce Consistency as Needed: The beauty of a homemade sauce is its adaptability. Keep extra heavy cream, chicken broth, or even more pesto nearby. If your sauce seems too thick after tossing with the pasta, simply add a splash of one of these liquids until you reach your desired creamy consistency.
• Utilize a Large Pan or Pot: A spacious skillet or a large, wide pot is your best friend for this recipe. It allows ample room to sauté the vegetables evenly and, more importantly, to easily toss and combine all the spaghetti with the rich, creamy sauce without overcrowding.
• Finely Grate Parmesan: For the ultimate melty and smooth sauce, opt for freshly grating a block of Parmesan cheese using a fine grater. The finely shredded cheese dissolves beautifully into the hot liquid, creating a silky texture and superior flavor compared to coarser or pre-grated varieties.
• Coarsely Grate Zucchini and Squash: While fine grating works for Parmesan, use the larger holes on your box grater for the zucchini and summer squash. This technique ensures the vegetables maintain some texture and presence in the sauce, rather than completely disappearing or becoming mushy.
• Undercook the Pasta Slightly: Always aim to cook your pasta to a firm al dente stage – about 2 minutes less than the package instructions. The pasta will continue to cook and absorb the delicious flavors as it’s tossed with the hot sauce, ensuring it reaches perfect doneness without becoming overcooked.

Delightful Pairings: What to Serve with Zucchini Pasta

Round out your meal with these fantastic side dishes that perfectly complement the rich and creamy Zucchini Squash Pasta:

1. Classic Caesar Salad: A crisp and tangy Caesar salad is a timeless partner for almost any pasta dish. Its refreshing crunch and zesty dressing provide a wonderful counterpoint to the creamy pasta.
2. Fresh Bruschetta: This vibrant appetizer, featuring toasted bread topped with fresh tomatoes, basil, and garlic, is an absolute summer favorite. It’s light, flavorful, and a perfect start to your meal.
3. Roasted Vegetables: Simple roasted vegetables offer a healthy and flavorful side. Consider serving roasted broccoli, which gets wonderfully tender-crisp, or elegant roasted asparagus with Parmesan for a touch of sophistication.
4. Artisan Appetizer Plate: For a relaxed yet impressive spread, assemble a simple board with a selection of cured meats, various cheeses, marinated olives, and a variety of crackers. It allows guests to pick and choose as they please.
5. Grilled or Baked Protein: If you’re looking to add more protein to your meal, grilled or baked options are fantastic. Serve tender chicken bites or a flavorful flank steak on the side, or even slice them up and stir them directly into the Zucchini Pasta Sauce for a heartier dish.

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Rating: 5 out of 5 stars from 5 votes

Zucchini Squash Pasta

By
Chelsea Lords

Zucchini Squash Pasta is a creamy, flavorful summer favorite! With shredded zucchini, summer squash, and pesto, this 30-minute dish is a perfect go-to for fresh, easy pasta.

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Servings:
4 servings

Video

Watch how to make this delicious Zucchini Squash Pasta below!

Equipment

• 2 Large pots

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon finely minced garlic (about 3 cloves)
• 1 cup finely diced yellow onion (about 1 medium onion)
• 2 cups grated zucchini (about 1 medium zucchini)
• 1 cup grated summer squash (about 1 small squash)
• Salt and pepper to taste
• 3/4 cup heavy cream
• 1/4 cup chicken broth (or vegetable broth for vegetarian)
• 1/2 cup finely grated Parmesan cheese
• 1-1/2 cups frozen corn (thawed or fresh)
• 10 ounces thin spaghetti (not the whole package, measured by weight)
• 1/3 cup basil pesto (store-bought or homemade)
• Fresh herbs (like basil or parsley, for topping)

Instructions

• Shred the zucchini and summer squash using the large holes on a box or cheese grater. Dice the yellow onion finely and mince the garlic cloves.
• Add 12 cups of water to a large pot and bring it to a rolling boil. Stir in 1 tablespoon of salt to season the pasta. Add the spaghetti and cook according to package directions, subtracting 2 minutes from the recommended cooking time (pasta should be al dente). Drain the pasta and set it aside; do not rinse.
• Melt 3 tablespoons of butter in a large pot or deep skillet over medium-high heat. Add the finely diced onion and minced garlic, cooking until the onion is golden and tender, about 3-4 minutes.
• Add the shredded zucchini and summer squash to the pot. Stir for 1 minute, then season with salt and pepper to taste (start with 1/4 teaspoon salt and 1/2 teaspoon pepper). Continue to cook, stirring frequently, until most of the liquid released from the vegetables has been absorbed and the veggies are tender, about 3-5 minutes.
• Reduce the heat to low. Stir in the chicken broth, heavy cream, finely grated Parmesan cheese, and frozen corn. Bring the mixture to a gentle simmer, stirring continuously until the sauce thickens slightly, approximately 2-3 minutes.
• Add the hot, drained pasta to the pot with the sauce. Toss everything together for 2-3 minutes over medium heat until the pasta is thoroughly coated and the sauce has thickened further, clinging to the noodles. Stir in the basil pesto. Taste and adjust seasonings, adding more salt and pepper if desired. If the sauce becomes too thick, add a splash of heavy cream, chicken broth, or more pesto to loosen it.
• Serve the Zucchini Squash Pasta immediately, garnished with extra Parmesan cheese and fresh herbs like basil or parsley. Enjoy your creamy summer meal!

Recipe Notes

Note 1 (Parmesan Cheese): For the creamiest, most delicious sauce, always use freshly grated Parmesan cheese from a block. We highly recommend grabbing a quality wedge of Parmesan and grating it with a fine grater or zester. This process yields an incredibly light, airy texture that melts seamlessly into the sauce, contributing superior flavor and a smooth finish.

Note 2 (Basil Pesto): The quality of your pesto significantly impacts the overall flavor of this dish. Look for fresh pesto in the refrigerated section of your grocery store, often near fresh pasta or in the produce aisle. My absolute favorite, and highly recommended, is Rana’s® Basil Pesto. Alternatively, making your own homemade pesto offers an unmatched freshness and allows you to customize the flavors to your preference.

Storage: This Zucchini Squash Pasta is truly best enjoyed immediately after preparation, when the sauce is at its creamiest and the pasta is perfectly al dente. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3-5 days. When reheating, the pasta may have absorbed more of the sauce, so you might want to add a splash of extra cream, broth, or pesto to restore its desired consistency. Please note that this pasta does not freeze well; the dairy in the sauce tends to separate or “break” upon thawing and reheating, affecting the texture.

Nutrition Information (Approximate)

Serving: 1 serving | Calories: 714 kcal | Carbohydrates: 78 g | Protein: 20 g | Fat: 37 g | Saturated Fat: 19 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.3 g | Cholesterol: 84 mg | Sodium: 442 mg | Potassium: 640 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 1561 IU | Vitamin C: 19 mg | Calcium: 254 mg | Iron: 2 mg

Nutrition information is automatically calculated and should only be used as an approximation. Values may vary based on specific ingredients and preparation methods.

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