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20 Minute Summer Squash Pasta with Brown Butter Goat Cheese

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!
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Cook Time 20 minutes
Total Time 20 minutes
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.