One-Pot Lemon Squash Pasta

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One Pot Lemon Squash Pasta

Ok ya’ll, I have been on a summer squash kick! I mean, I’m from the south, and summer squash anything is freaking delicious! But this, this here is special. This dish has twice as many vegetables as there is pasta in this pasta dish! But the lemony, cheesy goodness makes it super kid-friendly while keeping it a light summer dish!

I can’t wait for you to try it!

5 from 1 vote

One Pot Lemon Squash Pasta

Servings 4 people
Prep Time 10 mins
Cook Time 20 mins

Equipment

  • Large pot
  • Chef’s knife

Ingredients

  • 1 pound 2 medium yellow summer squash, quartered lengthwise and thinly sliced
  • 8 ounces small pasta such as orecchiette penne, or rigatoni
  • 1 small yellow onion or fennel bulb thinly sliced
  • 4 garlic cloves thinly sliced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 2 1/4 cups chicken stock
  • Juice of 1 lemon
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup thinly sliced fresh basil
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Add 1 pound thinly sliced squash, 8 ounces small pasta, 1 thinly sliced onion, 4 thinly sliced garlic cloves, 3/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/8 teaspoon red pepper flakes, and 2 1/4 cups stock to a large pot or deep skillet and bring to a boil over high heat. Bring to a boil over high heat. Reduce to medium-high and stir frequently until the water has mostly evaporated except for about 1/4 cup. Taste the pasta. If it’s tender, you’re ready to finish up. If it’s not quite tender, add another 1/4 cup of water or stock and keep cooking until tender.
  • Reduce heat to low and stir in the juice of 1 lemon, 3/4 cup grated Parmesan cheese, 1/2 cup grated Pecorino Romano cheese, 1/2 cup thinly sliced fresh basil, 1/4 teaspoon freshly ground black pepper until you’ve created a thick creamy sauce. If it doesn’t look creamy, add a splash of stock or water to loosen it up and create a creamy sauce.
  • Taste! You might need to add more salt depending on how salty your cheeses were.
Course: Main Course
Cuisine: Italian

Join the Conversation

  1. 5 stars
    I have yet to have a bad recipe by Caroline. This one is so good and I love that there are more veggies than pasta. I’m always amazed at how much flavor there is with a few simple ingredients.

    1. SOO glad you loved it!

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