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Get ready to fall in love with this Summer Squash Linguine pasta that perfectly captures the essence of the season. With an abundance of zucchini and yellow squash, this easy pasta recipe brings all the fresh flavors of summer right to your plate. Whether you’re looking for a perfect weeknight dinner or a simple recipe to use up your garden’s bounty, this summer squash linguine has you covered.
Why You’ll Fall in Love with This Recipe
This recipe is a combination of two dishes I ordered at two different restaurants. I learned the herb infused heavy cream trick from one of them, and the value of simple garden fresh vegetables from the other. Combine both concepts and ENTER: the BEST summer squash recipe ever!
There’s a lot to love about this dish! It’s packed with summer veggies that you likely have on hand or can grab fresh from the market. The caramelized onions add a deep, sweet flavor that complements the yellow squash and zucchini perfectly. Plus, the herb-infused cream sauce is light enough not to overpower but rich enough to coat every strand of linguine beautifully.
This delicious recipe is also super versatile; you can easily adjust the ingredients to suit your taste or whatever you have in your pantry. And the best part? It comes together in under an hour, making it an ideal option for a busy night when you still want something wholesome and satisfying. Yum!
Ingredients Needed For Summer Squash Linguine Pasta
- Linguine Pasta: Classic long pasta that holds up well with the creamy sauce. Reserve some of the pasta cooking water for the sauce.
- Olive Oil or Avocado Oil: Adds a mild flavor and helps cook the onions and veggies evenly.
- Butter: A little bit of butter enhances the richness of the sauce.
- Vidalia Onion: Sweet and perfect for caramelizing, adding depth to the sauce.
- Yellow Squash: Mildly sweet and tender when cooked, a staple in summer pasta.
- Zucchini: Another summer favorite that pairs perfectly with yellow squash.
- Heavy Whipping Cream: Provides a rich base for the sauce when infused with fresh herbs.
- Fresh Rosemary and Sage: Infused into the cream for an aromatic flavor.
- Fresh Corn: Adds a pop of sweetness and texture to the dish.
- Parmesan Cheese: Grated over the pasta for a salty, nutty finish.
- Fresh Basil: Chopped and sprinkled over the finished dish for a burst of freshness.
Variations
- Pasta: Although I used linguine for this recipe, feel free to use whatever pasta you have on hand.
- Add Protein: Toss in grilled chicken, shrimp, ground sausage, or crispy pancetta for a more filling meal.
- Spice It Up: Sprinkle with red pepper flakes or Aleppo-style pepper for some heat.
- Make It Vegetarian: Top with goat cheese or ricotta cheese instead of parmesan for a creamy, tangy twist.
- Use Different Herbs: Try swapping in thyme or oregano for a different flavor profile.
- Add More Veggies: Include cherry tomatoes, minced garlic, or baby spinach to increase the veggie content.
How To Make Summer Squash Linguine Pasta
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making this summer squash pasta recipe:
1. Cook the Onions
Melt oil and butter in a large skillet over medium heat. Add sliced onions, stir and cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking. Remember, perfectly caramelized onions take time, so keep it low and slow.
2. Infuse the Cream
Simmer heavy cream, rosemary sprigs, and sage leaves in a small saucepan over medium-low heat. Cover and simmer while you prepare the remainder of the ingredients.
3. Cook Pasta
Bring a large pot of water to a boil, salt generously and add pasta and cook to package directions for al dente, stirring occasionally. Reserve 1 cup pasta cooking liquid, drain pasta, and set aside.
4. Prepare the Corn
Using a sharp knife (or corn on the cob peeler), cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.
5. Cook the Squash
Once onions are almost caramelized, add diced zucchini and yellow squash. Season with salt and black pepper. Stir occasionally and cook until squash is semi-tender (personal preference).
6. Combine Ingredients
Once the onions are fully caramelized and the squash is cooked to your liking, reduce the heat to low and add the heavy cream to the skillet (straining out the herbs). Discard herbs. Stir in parmesan cheese. Add corn to the sauce to warm through.
7. Mix with Pasta
Transfer pasta to the skillet and coat with sauce, adding the reserved pasta water as needed for your desired consistency. Garnish with fresh chopped basil and serve warm.
Storage + Make Ahead Directions
Store any leftover pasta in an airtight container in the refrigerator for up to 4-5 days. Reheat in a skillet with a splash of water or cream to loosen the sauce.
To Freeze: you can freeze this summer squash pasta, but it’s best to freeze the sauce and veggies separately from the pasta. Store in an airtight container and use within a month.
To Make Ahead: Prepare the sauce and veggies ahead of time, then cook and add the pasta just before serving.
More Squash Recipes to Try!
- Crockpot Spaghetti Squash
- Roasted Acorn Squash
- Crockpot Butternut Squash Alfredo
- Butternut Squash Mac and Cheese
- Zucchini Pizza Casserole
This summer squash linguine pasta is a perfect way to enjoy the bounty of fresh veggies and herbs, and it’s sure to become one of your favorite recipes for the end of summer! The printable recipe card is below. Have a good one, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Summer Squash Linguine Pasta Recipe
Ingredients
- 1 cup heavy whipping cream
- 3 sprigs rosemary fresh
- 2 large sage leaves fresh
- 1 pound linguini pasta reserve up to 1 cup of pasta water
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons butter
- 1 large vidalia onion thinly sliced (yields about 4 cups sliced)
- 1 medium yellow squash diced, about 2 1/2 cups
- 1 medium zucchini diced, about 2 1/2 cups
- salt to taste
- black pepper to taste
- 1 cup parmesan cheese freshly grated
- 2 ears corn fresh
- basil fresh, chopped, for garnish
Instructions
- Melt oil and butter in a large skillet over medium heat. Add sliced onions, stir and cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.
- Place heavy cream, rosemary sprigs, and sage leaves In a small saucepan over medium-low heat. Cover and simmer while you prepare the remainder of the ingredients.
- Bring a large pot of water to a boil, salt generously and add pasta and cook to package directions for al dente, stirring occasionally. Reserve some of the pasta water, drain pasta, and set aside.
- Using a sharp knife (or corn on the cob peeler), cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.
- Once onions are almost caramelized, add diced zucchini and yellow squash. Season with salt and black pepper. Stir occasionally and cook until squash is semi-tender (personal preference).
- Once the onions are fully caramelized and the squash is cooked to your liking, reduce the heat to low and add the heavy cream to the skillet (straining out the herbs). Discard herbs.
- Stir in parmesan cheese. Add corn to the sauce to warm through. Add the pasta to the skillet and coat with sauce, adding the reserved pasta water as needed for your desired consistency.
- Garnish with fresh chopped basil and serve warm.
