Summer Squash Pasta

Posted on March 23, 2025

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Summer Squash Pasta

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  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner

Ingredients

Scale
  • 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
  • 34 fresh basil leaves (ripped)
  • 34 fresh mint leaves (ripped)
  • 8 oz. burrata (4 2-oz. balls or 2, 4-oz. balls)
  • 1 tablespoon balsamic glaze


Instructions

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

Notes

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

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