This simple summer squash pasta comes together in about 30 minutes and makes a perfect use of zucchini and yellow squash from the garden. Packed with vegetables, bright cherry tomatoes and fresh herbs, it’s finished with creamy burrata and a drizzle of balsamic glaze for a satisfying summer meal.
Summer Squash Pasta
If you have an abundance of zucchini or yellow squash, this is the kind of recipe that highlights their delicate flavor. Sliced squash is sautéed with onions, garlic and cherry tomatoes, deglazed with a splash of white wine and finished with a touch of tomato paste and reserved pasta water to make a light, silky sauce. Serve warm pasta topped with burrata and a sprinkle of basil and mint for an elegant, easy weeknight dinner.
Quick, fresh, and full of garden flavors.
Why you’ll love it!
- Bright, fresh summer flavors with plenty of vegetables.
- Ready in about 30 minutes—perfect for busy nights.
- Flexible: swap in other vegetables or herbs to suit your pantry.
- Burrata and balsamic glaze add creamy richness and bright acidity.
Featured Ingredients
- Zucchini and yellow squash: Use one medium zucchini and one medium yellow squash (or two small of each). Slice them uniformly so they cook evenly.
- Pasta: Any shape works—rigatoni, penne, or spaghetti. Cook until al dente.
- Burrata: Add the burrata whole or in small balls on top of the finished pasta. It should be served at room temperature or chilled—do not stir into piping-hot sauce.
- Balsamic glaze: A small drizzle adds sweetness and brightness right before serving.
Simple Instructions
- Cook the pasta. Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Reserve 1 cup of starchy pasta water before draining and keep it for the sauce.
- Sauté aromatics and tomatoes. Heat oil in a large skillet over medium-high heat. Add chopped red onion and a pinch of salt; cook until softened. Add sliced garlic and halved cherry tomatoes and sauté until tomatoes begin to burst, about 4–5 minutes.
- Build the sauce. Deglaze the pan with a splash of white wine, then stir in tomato paste and about 1/2 cup of the reserved pasta water. Whisk to combine and let the sauce reduce briefly.
- Cook the squash. Add the zucchini and yellow squash slices, drizzle with the remaining oil and season with salt. Sauté 4–6 minutes until tender but not mushy, tossing to coat with the sauce.
- Toss with pasta. Add the drained pasta to the skillet along with more reserved pasta water if needed. Stir and let the pasta warm in the sauce for 2–3 minutes so the sauce clings to the noodles.
- Finish and serve. Remove the skillet from the heat. Tear fresh basil and mint over the pasta, place burrata on top, and drizzle with balsamic glaze and a bit more olive oil if desired. Serve immediately with freshly cracked pepper.
Here’s a tip
Using a mandoline or a sharp knife helps ensure all squash slices are the same thickness so they cook evenly.
Top Tips
- Summer squash and zucchini are interchangeable; use what you have on hand.
- Reserve pasta water—its starch helps create a glossy, silky sauce without heavy cream.
- Serve burrata on top of the hot pasta rather than stirring it into the pan; this keeps its creamy texture intact.
FAQ
They belong to the same family and are very similar in flavor and texture. You can substitute one for the other in this recipe.
Yes. Slice and dry the squash well, then freeze in a labeled, freezer-safe bag for up to three months. Note that texture may soften after freezing.
Add olives, roasted peppers, grilled chicken, or toasted pine nuts for extra texture and flavor. Fresh greens like arugula also work well tossed in at the end.
Storage
Let the pasta cool completely, then store in an airtight container in the refrigerator for up to 3 days.
To reheat: warm the pasta gently in a skillet with a splash of water or wine over low heat, stirring until heated through and the sauce loosens up.
More favorite pasta ideas
Pasta Recipes
- Creamy Vegan Asparagus Pasta
- 30-Minute Pasta Primavera
- Chicken Carbonara
- Chicken Mushroom Pasta
- Creamy Tomato Vegan Pasta
Summer Squash Pasta
Garden-fresh zucchini and yellow squash are tossed with cherry tomatoes, garlic and a light tomato-pasta-water sauce, finished with burrata and basil.
Ingredients (serves 6)
- 8 oz dried rigatoni (or pasta of choice)
- 1 cup reserved starchy pasta water
- 3 tbsp olive oil, divided
- ½ large red onion, chopped
- 1½ tsp salt, divided
- 5 garlic cloves, thinly sliced
- 2 cups cherry tomatoes, halved
- ½ cup white wine (sauvignon blanc or similar); or extra pasta water
- 2 tbsp tomato paste
- 1 tsp freshly ground black pepper
- ½ tsp red pepper flakes
- 1 medium yellow summer squash (or 2 small)
- 1 medium zucchini (or 2 small)
- 3–4 fresh basil leaves, torn
- 3–4 fresh mint leaves, torn
- 8 oz burrata (4 small balls or 2 larger)
- 1 tbsp balsamic glaze
Instructions
- Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water, then drain pasta.
- Heat a large skillet over medium-high heat. Add 1½ tbsp oil, then the chopped onion and ¼ tsp salt. Sauté 2–3 minutes until softened.
- Add garlic and cherry tomatoes, season with another ¼ tsp salt, and cook until tomatoes begin to burst, about 4–5 minutes.
- Deglaze with wine (or a splash of pasta water). Stir in tomato paste and ½ cup reserved pasta water, whisking to combine; simmer 1 minute.
- Add sliced zucchini and yellow squash, drizzle remaining oil over them, season with ½ tsp salt and sauté 4–6 minutes until tender but still holding shape.
- Toss the cooked pasta into the skillet with the remaining pasta water, pepper and red pepper flakes. Let the pasta warm in the sauce for 2–3 minutes so it thickens and coats the noodles.
- Remove from heat. Scatter torn basil and mint over the pasta. Place burrata on top, drizzle with balsamic glaze and a little extra olive oil if desired. Serve with freshly cracked black pepper.
Tips & Notes
- Summer squash and zucchini are interchangeable—use what you have.
- Do not mix burrata into direct heat; place it on top of warm pasta to preserve its creamy interior.
Nutrition (per serving, approximate)
Calories: 350 kcal • Carbohydrates: 37 g • Protein: 13 g • Fat: 17 g • Fiber: 3 g • Sugar: 5 g
Nutrition values are estimates and should be used as a guide only.