Zucchini Squash Pasta is the creamiest and tastiest dish! Shredded zucchini, summer squash, and pesto make the best 30-minute summer pasta.
author’s note
Summer Squash Pasta You’ll Crave!
I don’t have a garden full of zucchini, but I have some amazing neighbors and friends that do. They gave us lots of zucchini, and I’ve used it in everything I’ve baked and cooked, from gluten-free zucchini muffins to this healthy zucchini bread and these enchilada stuffed zucchini boats.
When my family wanted creamy pesto pasta, I decided to put a spin on it and add in some of those veggies. Everyone was obsessed with what turned out to be this zucchini squash pasta!
This pasta is perfect for summer: it’s bright, fresh, and full of summer veggies like corn, summer squash, zucchini, and basil pesto. I can’t get enough of it!
Ingredients
Here’s what in this delicious Zucchini Squash Pasta:
- Butter: Adds a nice rich flavor; you can use olive oil instead.
- Garlic: Fresh garlic tastes best, but jarred garlic works too.
- Onion: Be sure to very finely dice so there aren’t crunchy pieces in the final dish.
- Zucchini: Fresh is best; no need to peel.
- Summer Squash: Adds color, texture, and flavor! No need to peel.
- Heavy Cream: Makes it creamy!
- Chicken Broth: Adds flavor; veggie broth is good if you’re wanting vegetarian.
- Parmesan: Freshly grated melts best.
- Frozen Corn: Adds sweetness and crunch; fresh corn works too.
- Thin Spaghetti: I like thin spaghetti best. Make sure to weigh out 10 ounces.
- Basil Pesto: Adds fresh flavor; store-bought or homemade both work.
How To Make Zucchini Squash Pasta
- Prep Veggies: Shred zucchini and squash. Dice onion and mince garlic.
- Cook Pasta: Boil water, add salt, and cook spaghetti until almost done. Drain and set aside.
- Cook Onion and Garlic: Melt butter in a big pan over medium-high heat. Add onion and garlic, cook until golden.
- Add Veggies: Add zucchini and squash. Season with salt and pepper, cook until tender.
- Make Sauce: Lower heat. Stir in broth, cream, Parmesan, and corn. Simmer until thickened.
- Combine Pasta and Sauce: Add pasta to the pan. Toss until well coated and sauce thickens. Stir in pesto.
- Serve: Top with extra Parmesan and fresh herbs.
Zucchini Squash Pasta Tips
- Salt Pasta Water: Add 1 tablespoon of salt to boiling water before cooking pasta. This seasons the actual pasta which makes the dish much more flavorful!
- Adjust Sauce: Keep extra cream, pesto, and chicken broth handy to make the sauce saucier if needed.
- Use a Big Pan: Use a large skillet or pot to easily mix all the spaghetti with the sauce.
- Grate Parmesan: Use a fine grater for light and melty cheese.
- Grate Veggies Coarsely: Use a big hole grater for zucchini and squash so they don’t disappear in the sauce.
- Undercook Pasta: Slightly undercook pasta as it will finish cooking in the sauce.
What To Serve On The Side Of Zucchini Pasta
- Caesar Salad: This is the perfect classic salad for just about any pasta dish!
- Bruschetta: My absolute favorite summer appetizer!
- Roasted Veggies: Roasted broccoli or roasted asparagus make great sides.
- Appetizer Plate: Put out a board with cold cuts, cheeses, olives, and crackers.
- Grilled Chicken: If you want some more protein, serve chicken or steak on the side or add to the Zucchini Pasta Sauce.
Storage
Leftovers?
This pasta is best right after cooking! Pasta will continue to soak up the surrounding sauce as it cools and stores.
- Store Leftovers: Put in an airtight container in the fridge for 3-5 days.
- Reheat: Warm in a pan and add a little more cream, stock, or pesto if needed.
- Do Not Freeze: The dairy in the Zucchini Squash Pasta can break when reheated.
More Easy Pasta Recipes:
Zucchini Squash Pasta
Zucchini Squash Pasta is a creamy, flavorful summer favorite! With shredded zucchini, summer squash, and pesto, this 30-minute dish is a perfect go-to for fresh, easy pasta.
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon finely minced garlic 3 cloves
- 1 cup finely diced yellow onion 1 onion
- 2 cups grated zucchini 1 medium zuccini
- 1 cup grated summer squash 1 small squash
- Salt and pepper
- 3/4 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup finely grated Parmesan cheese see note 1
- 1-1/2 cups frozen corn
- 10 ounces thin spaghetti not the whole package
- 1/3 cup basil pesto see note 2
- Fresh herbs like basil, for topping
Instructions
- Shred the zucchini and summer squash using the large holes on a box/cheese grater. Dice onion and mince garlic.
- Add 12 cups water to a large pot and bring to a boil. Add 1 tablespoon salt to season, and cook spaghetti according to package directions, subtracting 2 minutes. Drain pasta and set aside (do not rinse).
- Melt butter in a large pot over medium-high heat. Add the onion and garlic, cooking until onion is golden, about 3–4 minutes.
- Add shredded zucchini and squash. Stir for 1 minute, then season with salt and pepper (I start with 1/4 teaspoon salt and 1/2 teaspoon pepper). Continue to cook until most liquid is absorbed and veggies are tender, about 3–5 minutes.
- Reduce heat to low. Add chicken broth, heavy cream, Parmesan cheese, and frozen corn. Stir and bring to a simmer, until thickened slightly, about 2–3 minutes.
- Add the hot drained pasta to the pot. Toss for 2–3 minutes over medium heat until pasta is well coated and sauce thickens. Add pesto and toss again. Taste and adjust seasonings, adding more salt and pepper if needed. If sauce is too thick, add a splash of heavy cream, chicken broth, or more pesto.
- Serve immediately, garnished with fresh herbs and additional Parmesan cheese.
Video
Recipe Notes
Note 1: Grab a block of Parmesan cheese and grate with a fine grater. This gives the cheese a super light texture, helping it melt beautifully into the sauce.
Note 2: You’ll find fresh pesto near the fresh (not dried) pasta or in the produce section of the store. My absolute favorite is Rana’s® Basil Pesto. Otherwise I recommend making your own pesto!
Storage: This pasta is best right after cooking! However, you can store leftovers in an airtight container in the fridge for up to 3–5 days. Do not freeze this pasta because the dairy can break when reheated.
Nutrition
Serving: 1serving | Calories: 714kcal | Carbohydrates: 78g | Protein: 20g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 442mg | Potassium: 640mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1561IU | Vitamin C: 19mg | Calcium: 254mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and really enjoyed it! I added more yellow squash and cut back the amount of spaghetti just a tad but kept everything else the same. I will definitely make this again. Always trying to find new ways to use veggies and this was a success!
So thrilled to hear you enjoyed this! Thanks Amanda! 🙂
As your sister I have to say, this recipe could not be better. So happy to have a new pasta recipe!!
Thanks Callie! 🙂
This is a new favorite in my house. Such creamy deliciousness!!
I’m so happy to hear this! Thanks Lisa! 🙂