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5 from 2 votes

One Pot Lemon Squash Pasta

Servings 4 people
Prep Time 10 mins
Cook Time 20 mins


  • Large pot
  • Chef’s knife


  • 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


  • 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