Summer Squash Pasta
Solve dinner fast with this simple summer squash pasta packed with deliciousness and nutrition.
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Ingredients
- 12 ounces pasta, your favorite
- 2 tablespoons olive oil
- 3 cloves garlic, minced*
- 2 tablespoons butter
- 2 summer squash, sliced into thin half-moons
- 1 tablespoon Italian seasoning
- Pinch salt and pepper
- ¼ cup gorgonzola crumbles*
- ½ lemon
Instructions
Prep:
- Slice the summer squash in half and then chop it into thin half-moons. Mince or grate the garlic.
Cook the pasta:
- Cook the pasta according to the package directions. Reserve ½ cup of pasta water before draining. Set aside.
Sauté:
- In a large skillet over medium heat, heat up the oil. Add the garlic and sauté for 15 seconds, stirring constantly. Add butter, sliced summer squash, Italian seasoning, salt, and pepper to the skillet and sauté, stirring for about 5 minutes, until the summer squash has softened.
- Reduce the heat to low, add the cooked pasta into the skillet, and mix to combine. Add the gorgonzola crumbles and ¼ cup of reserved pasta water and stir. For a more saucy texture, add a bit more of the reserved pasta water.
Serve:
- Squeeze ½ a lemon over the pasta in the skillet, give it a quick toss, and serve.
- Sprinkle additional Gorgonzola crumbles and fresh, chopped herbs, optional.
Notes
- Swap fresh garlic cloves for 1 ½ teaspoons garlic powder.
- Swap the gorgonzola cheese crumbles for crumbled goat cheese.
Nutrition
Serving: 1 serving | Calories: 479kcal | Carbohydrates: 70g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 510mg | Fiber: 5g | Sugar: 5g | Vitamin A: 449IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 2mg
