20 Minute Summer Squash Pasta with Brown Butter Goat Cheese

I absolutely adore dishes that come together in no time, and 20 Minute Summer Squash Pasta with Brown Butter Goat Cheese is one of my favorites! It’s the perfect blend of flavors, and it always feels like summer on a plate. The other day, I found myself rummaging through my kitchen after a long day, craving something light yet satisfying. I had some fresh summer squashes and decided to whip up this delightful pasta dish. The creamy goat cheese paired with the nutty brown butter and the tenderness of the squash made each bite a little slice of heaven. This recipe became a staple in my weeknight dinners, and I’m sure it will charm your taste buds as well!

Ingredients for 20 Minute Summer Squash Pasta with Brown Butter Goat Cheese

When it comes to cooking, the ingredients are the stars of the show. In this dish, we celebrate the fresh flavors of summer with key players like summer squash, zucchini, and goat cheese. These ingredients not only complement each other perfectly but also create a symphony of textures and tastes that sing in harmony. Let’s take a closer look at what you’ll need to bring this delicious pasta dish to life.

• 8 ounces of your favorite pasta – Choose any pasta shape you love; it will serve as the base for this delightful dish.
• ¼ cup pine nuts – These add a wonderful crunch and nutty flavor that contrasts beautifully with creamy ingredients.
• 5 tablespoons unsalted butter – Essential for creating that rich brown butter sauce that ties everything together.
• 2 garlic cloves, minced – A bit of garlic enhances the overall flavor profile with its aromatic qualities.
• 1 small zucchini squash, sliced into rounds – Fresh and tender, it brings a slight sweetness to the dish.
• 1 small summer squash, sliced into rounds – Adds color and texture, complementing the zucchini perfectly.
• Kosher salt – Necessary for seasoning the pasta and vegetables.
• Freshly cracked black pepper – A dash of pepper adds a bit of spice to the dish.
• 4 ounces goat cheese, crumbled – Provides creaminess and tang, making the pasta feel indulgent.
• ¼ cup fresh basil leaves – Brightens the dish with a fresh herbal note.

Step by Step Guide for 20 Minute Summer Squash Pasta with Brown Butter Goat Cheese

Cooking should be a joyful experience, and with this simple recipe, you’ll find that whipping up dinner can be a breeze! Follow these steps to bring the vibrant flavors of summer to your dinner table.

1. Start by bringing a pot of salted water to a boil. This is where you’ll cook the pasta. Once the water is bubbling, add the pasta and cook according to the package instructions until al dente. Remember to stir occasionally to prevent sticking.
2. While the pasta is cooking, it’s time to toast the pine nuts. Heat a skillet over medium-low heat and add the nuts. Toss them gently, stirring frequently until they are golden and fragrant, which should take about 5 to 6 minutes. Keep an eye on them, as they can burn quickly. Once toasted, remove them from the heat and set aside.
3. Now, let’s work on the brown butter sauce. In the same skillet, increase the heat to medium and add the unsalted butter. Allow it to melt and whisk constantly. You’re looking for that beautiful golden color, and soon you’ll notice brown bits forming at the bottom, which is your cue that the butter is ready.
4. Add the minced garlic and slices of zucchini squash and summer squash to the skillet. Toss to coat them in the brown butter, and sprinkle with kosher salt and freshly cracked black pepper. Cook for about 5 minutes until the squash becomes tender and slightly caramelized.
5. By this time, your pasta should be cooked. Drain it well and add it directly to the skillet with the sautéed vegetables. Turn the heat to low and toss everything together, ensuring the pasta and squash are well coated with the butter sauce.
6. Crumbled goat cheese goes in next! This is where the magic happens. Toss everything well to let the cheese melt and incorporate into the pasta. The warm dish will help the cheese become creamy and delicious.
7. Finally, add the toasted pine nuts as well as some extra cracks of fresh black pepper for good measure. Gently stir to combine everything one last time.
8. Finish with a sprinkle of fresh basil leaves and serve immediately. The moment you dish this out, you’ll be greeted with an enticing aroma!

Helpful Hints

Here are some tips to make your cooking experience even better! Each hint provides insight into making the most of this delicious dish and ensuring it comes out perfectly every time.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water to avoid drying out.
• Freezing: This dish is best enjoyed fresh, but if you need to freeze it, do so before adding the goat cheese. Store in individual portions for convenient meals later.
• Pairing: Pair this pasta with a light salad or grilled chicken for a complete meal. A crisp white wine can also complement the flavors beautifully!
• Pro tip: To enhance the flavor even more, consider adding a squeeze of lemon juice before serving for a refreshing finish.
• Ingredient variations: Feel free to swap in other seasonal vegetables. Asparagus or bell peppers could work wonderfully!

How to Enjoy 20 Minute Summer Squash Pasta with Brown Butter Goat Cheese

This delightful dish can fit into a variety of dining scenarios! Here’s how to serve and enjoy the 20 Minute Summer Squash Pasta with Brown Butter Goat Cheese:

• Weeknight dinners: This pasta is perfect for quick weeknight meals. It’s effortless yet special enough for a family gathering.
• Picnics: Pack it in a container for a summer picnic. The flavors only get better with time, and it’s a great dish to share.
• Outdoor gatherings: Serve it at your next BBQ or potluck. It’s a great side dish or a main course, sure to impress!
• Lunches: Enjoy the leftovers for lunch the next day, either cold or warmed up. It’s satisfying and delightful either way!
• Seasonal pairings: Complement this dish with fresh summer fruits like watermelon or a refreshing cucumber salad to enhance that summer vibe.

FAQ

Conclusion

The 20 Minute Summer Squash Pasta with Brown Butter Goat Cheese is a celebration of fresh ingredients and quick cooking, making it a must-try dish this summer. I encourage you to give it a go and experience the delightful combination of flavors for yourself. It’s a recipe that effortlessly brings joy to the table, and I hope it becomes a beloved staple in your home as well.

20 Minute Summer Squash Pasta with Brown Butter Goat Cheese

The ultimate summer comfort dish, 20 Minute Summer Squash Pasta with Brown Butter Goat Cheese combines fresh vegetables and creamy cheese for a delicious experience. This easy weeknight dinner will satisfy your cravings and impress your guests. Make it tonight for a taste of summer!

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces pasta
• ¼ 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
• ¼ cup fresh basil leaves

Equipment

• Wooden Spoon
• Whisk
• Skillet
• Chef's Knife
• Large Pot

Method

 

1. Start by bringing a pot of salted water to a boil. This is where you’ll cook the pasta. Once the water is bubbling, add the pasta and cook according to the package instructions until al dente. Remember to stir occasionally to prevent sticking.
2. While the pasta is cooking, it’s time to toast the pine nuts. Heat a skillet over medium-low heat and add the nuts. Toss them gently, stirring frequently until they are golden and fragrant, which should take about 5 to 6 minutes. Keep an eye on them, as they can burn quickly. Once toasted, remove them from the heat and set aside.
3. Now, let’s work on the brown butter sauce. In the same skillet, increase the heat to medium and add the unsalted butter. Allow it to melt and whisk constantly. You’re looking for that beautiful golden color, and soon you’ll notice brown bits forming at the bottom, which is your cue that the butter is ready.
4. Add the minced garlic and slices of zucchini squash and summer squash to the skillet. Toss to coat them in the brown butter, and sprinkle with kosher salt and freshly cracked black pepper. Cook for about 5 minutes until the squash becomes tender and slightly caramelized.
5. By this time, your pasta should be cooked. Drain it well and add it directly to the skillet with the sautéed vegetables. Turn the heat to low and toss everything together, ensuring the pasta and squash are well coated with the butter sauce.
6. Crumble goat cheese into the dish! This is where the magic happens. Toss everything well to let the cheese melt and incorporate into the pasta. The warm dish will help the cheese become creamy and delicious.
7. Finally, add the toasted pine nuts as well as some extra cracks of fresh black pepper for good measure. Gently stir to combine everything one last time.
8. Finish with a sprinkle of fresh basil leaves and serve immediately. The moment you dish this out, you’ll be greeted with an enticing aroma!

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water to avoid drying out.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.