Today I’m sharing what has become my go-to meal this summer: sumer squash with pasta (and sausage and beans). My friend Meghan posted the incredible recipe to her Instagram a few weeks ago, and since then, I’ve made it over 5 times! It’s just that good! I even just made it this week on vacation to serve 35 people dinner and it was a huge hit.
This recipe for Summer Squash with Pasta is so incredibly versatile. You can use a combination of squash and zucchini, you can add sausage (like I did) or keep it vegetarian, you can add beans or omit them (I omitted until this last time making it, and the beans add SO much). You can use different herbs, etc. Use what you have on hand! I chose to purée almost completely, mostly to hide most of the squash from my kiddos. But you can keep it as chunky or make it as smooth as you like!
I hope you enjoy this incredibly delicious summery pasta dish, and please let me know if you try it!
– 4 summer squash or zucchini or a combination of both
– 1 pound sausage (I used chicken-garlic-asiago, but a mild Italian would also work), cut into half moons.
– 3 tbsp extra virgin olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 TBSP fresh thyme or parsley
– 1/2 tsp chili flakes
– 1 cup fresh basil, chopped
– 1 cup bone broth (or chicken stock or pasta water)
– 1 cup fresh parmesan or pecorino, grated
– 3 TBSP butter (optional)
– 1 pound pasta, cooked al dente (my favorites are Casarecce or Gemelli)
– 1/2 cup toasted nuts (pine, walnut, pistachio)
– salt and pepper
Start water for pasta, then cook to al dente. Sauté sausage (or put in broiler for a few minutes until browned)
Heat oil, then sauté summer squash, onion, garlic, thyme, and chili flakes. Cook until caramelized, about 10 minutes.
Deglaze pan with broth or water. Use the immersion blender or transfer to blender and pulse until chinky (or as smooth as you desire).
Pour back into pan. Then add cheese, pasta, and optional butter. Thin with more broth as needed. Toss in basil. Season with salt and pepper to taste.
Top with beans, nuts, more fresh basil, and more cheese.
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Hi! What kind of beans did you use when you made the ‘with beans’ option? Thanks!
Sorry for the delay in responding; just seeing your comment now 🙂 I’ve used cannellini (my favorite) and red kidney beans! Hope you love it!