Summer Squash Pasta

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Enjoy the taste of summer with this delightful pasta featuring fresh zucchini and yellow squash from your garden, tossed in a simple sauce and crowned with creamy burrata cheese.

In just 30 minutes, whip up this veggie-packed summer squash pasta that’s the ideal way to use those surplus zucchinis and summer squashes from your garden. Elevate the dish with a dollop of fresh burrata, adding a creamy and delicious touch.

Have an abundance of zucchini from your garden? Try this summer squash pasta loaded with yellow squash, zucchini, cherry tomatoes, and more. It’s a pasta that embodies the flavors of summer gardens, enhanced with a straightforward sauce and adorned with delectable burrata and a drizzle of balsamic glaze.

Summer Squash Pasta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Servings 6


  • 8 oz. dried rigatoni
  • 1 cup reserved starchy pasta water
  • 3 tablespoons olive oil separated
  • 1/2 large red onion chopped
  • 1.5 teaspoons salt separated
  • 5 garlic cloves peeled and thinly sliced
  • 2 cups cherry tomatoes halved
  • 1/2 cup sauvignon blanc
  • 2 tablespoons tomato paste
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon red pepper flakes
  • 1 medium yellow summer squash or 2 small
  • 1 medium zucchini or 2 small
  • 3-4 fresh basil leaves ripped
  • 3-4 fresh mint leaves ripped
  • 8 oz. burrata 4 2-oz. balls or 2, 4-oz. balls
  • 1 tablespoon balsamic glaze


  • Boil salted water, cook pasta until al dente. Reserve 1 cup pasta water, then strain pasta and set aside.
  • Heat a skillet, add 1.5 tbsp olive oil. Sauté onion with 1/4 tsp salt for 2-3 minutes.
  • Add garlic and cherry tomatoes, season with 1/4 tsp salt. Sauté for an additional 4-5 minutes.
  • Deglaze with sauvignon blanc, add tomato paste and 1/2 cup pasta water. Whisk and cook for 1 minute.
  • Add summer squash and zucchini, drizzle remaining olive oil. Season with 1/2 tsp salt, sauté for 4-6 minutes, tossing occasionally.
  • Toss squash with other vegetables, add pepper and red pepper flakes.
  • Add cooked pasta, remaining pasta water, toss and let warm for 2-3 minutes.
  • Remove from heat, top with basil, mint, burrata. Drizzle with balsamic glaze and olive oil.
  • Serve with cracked pepper.


  • Summer squash and zucchini can be interchanged.
  • Serve burrata at room temperature or cold on warm pasta, avoiding direct heat.

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