20 Minute Summer Squash Pasta with Brown Butter & Goat Cheese.
Who is ready for all the squash?! Summer squash pasta skillet coming right up.
I mean, I’ve never met a 20 minute pasta that I didn’t like.
Can you believe it’s July 15? If you’re anything like me, then you count the months of summer to be June, July and August, and that means that July 15 is right smack in the center of the summer. Is today the mid-point of our summer? I feel like it is, even though the dates don’t exxxxactly line up. But it means that summer produce is about to peak and everything tastes so darn good.
It was tricky to leave all the other summer goods (corn! tomatoes! more herbs!) out of here. But I managed to make a flavorful dish with just a few ingredients.
So! This is summer in a skillet to me.
Truly, summer in a skillet. The flavor is awesome, it comes together quickly, you can prep it ahead of time for lunch. It’s one of those dishes that is so good and you won’t believe how simple it is!
It’s also one of those dishes that you should season to your taste. I like to keep this easy – brown butter, squash, goat cheese – all of those flavors come together to create this delicious dish. Taste it as you make it, once you finished it, right before serving. Add whatever else you think you might love, even if that means a few shavings of parmesan.
The pine nuts on top give a bit of toasty flavor along with a little crunch.
I’m having a major moment with pine nuts. I pretty much put them on everything.
Also! I’ve made other 20 minute pastas like this in the past and we adore them! You guys always seem to go crazy over them too. We have this one with marinated feta and arugula and then this one with garlic, spinach and chickpeas. They are all staples in my kitchen.
(If you new how much exclamation points I had up there before editing, you’d be giving me some major eye rolls.)
Another thing I love about this dish? It’s versatile. It’s a dish that I would make myself for dinner on a night when Eddie isn’t home. But it’s also a dish he loves, as long as it’s served… on the side. SHOCKER. On the side of chicken or steak of course.
But that’s cool, because it works for both of us. And he loves the leftovers for lunch. Basically, we all fight over the leftovers for lunch.
I’m even going to go out on a limb here and tell you that it’s good. Right out of the fridge.
Dinner is on me.
Summer Squash Pasta
Summer Squash Pasta Skillet
- 8 ounces of your favorite pasta
- ¼ cup pine nuts
- 5 tablespoons unsalted butter
- 2 garlic cloves, 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
- Bring a pot of salted water to a boil and cook the pasta according to the directions.
- While the pasta is cooking, heat a skillet over medium-low heat. Add the pine nuts. Toss and stir them until they are golden and fragrant, about 5 to 6 minutes. Remove from the heat immediately.
- Heat a skillet over medium heat and add the butter. Whisk it constantly until brown bits begin to form on the bottom and the butter is golden. When that happens, add the garlic and squash rounds and toss to coat, then cook for 5 minutes until the zucchini softens. Sprinkle it with salt and pepper.
- The pasta should be finished by now, so add it to the skillet with the zucchini. Turn the heat to low. Toss the pasta and squash well, making sure everything is combined and has a bit of butter on it. Crumble in the goat cheese and toss it well. Add in another few cracks of fresh black pepper. Toss in the pine nuts.
- Stir in the fresh basil and serve immediately.
Did you make this recipe?
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I appreciate you so much!
Give me all the brown butter every day.
65 Comments on “20 Minute Summer Squash Pasta with Brown Butter & Goat Cheese.”
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This is going to be dinner tonight!
You make the beat dinner recipes!
Looks amazing! What is that shape of pasta called? So pretty!
thanks olivia! it’s trottle and i got it at target!
It looks like there may be a spelling error – I think you’re referring to trottole?
Do you know where to buy pine nuts that are not from China? I can’t seem to find any from anywhere else.
jean do you have an Italian market near you? you may be able to find them there! if not, you can always sub in toasted walnuts! my aunt is allergic to pine nuts so i actually end up using walnuts instead often!
What is the pasta you used in this dish?? I love that shape!!! I like to use different shapes to vary my pasta dishes, and this one looks so fun. And carb-heavy. :-D
She replied earlier that it’s trottle and it’s at target.
Whoops, sorry! Guess I should have read all the comments before posting mine! ;-)
I will be making this next week! Love anything with brown butter and goat cheese (not to mention I have plenty of squash from the garden!)
Thinking this could also be good with a veggie sub for pasta? Zucchini? Spaghetti squash?
Made this tonight and it is so simple and tasty! Had to sub feta for goat cheese and it was delish!!!!
I tried this recipe at home yesterday, and it turned out to be really delicious..
Thank you so much for such a yummy recipe.
Gonna save this and will share with others.
Keep sharing :)
Oh wow ! this dish looks so tasty :-)
Making my own pasta is something I have never done, and really should try one day.
something different.. I can make them myself.
Keep the fall recipes coming…can’t wait to see them all.
Have a great day 🙂
Made this for dinner last night. A delicious summer pasta recipe. Added some sage too! Yum!
I made this tonight. It was so delicious!!!
I made this recipe tonight. It was so delicious!!!!!
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I made this with grilled scallops for dinner. It’s so good!
Not a big fan of squash but fried in butter (and a tad of olive oil) it was nutty delish…..Will make it again…….
This looks amazing! Can you sub a vegan butter and still get the effect of brown butter?
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I was disappointed with this recipe. I was so excited because of all the reviews and becaus i love every ingredient in it… But, there’s way too much goat cheese in it. Goat cheese is a very very strong cheese and the ratio of cheese to pasta is 1:2, so it tastes like goat cheese sauce. I wouldn’t recommend this the was the recipe is, but perhaps with about 1/4 of the goat cheese or maybe replace with Parmesan or another Italian cheese that’s got a lighter taste.
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delicious. thanks for this brilliant side to burgers and any grilled meat! perfect way to serve all the zucchinis the neighbors gift me (after i make chocolate chocolate chip zucchini bread, of course).
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I saw this on Instagram one night and it was EXACTLY what I needed for dinner. Everything was in my pantry and it was ready in 15 minutes! So good.
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I made this tonight and it was unreal. Loved it so much, will definitely make again. Thanks for another winner Jessica!!
I made this yesterday and it was so so good! All of these flavors together are perfection. I’m not a big fan of squash or zucchini but cooking them in browned butter and garlic sure does a fine job. Will definitely make again!
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Fast and delicious! Great way to eat your zucchini :) Will definitely be putting this in rotation all summer long!
For some reason every time I read “brown butter” my brain thought “brown sugar” and I was so curious to see how that worked into this recipe haha. Then I got to the ingredients and noticed there was zero brown sugar! Now it all makes sense. Hoping to try this out soon, sounds delicious!
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I am making this for the second time… first time I made as directed and added diced chicken to make a complete meal and the Hubs who normally doesn’t like squash, gobbled it up and declared it delicious!!!! It is so quick and easy and tastes gourmet!!!
Easy and delicious!
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