Go Back Email Link
–+ servings
Two bowls of summer squash pasta with corn and herbs, served in green scalloped bowls on a light-colored surface.
Print

Summer Squash Linguine Pasta Recipe

This Summer Squash Linguine Pasta dish features seasonal vegetables like zucchini, yellow squash and fresh sweet corn! All tossed in a rosemary and sage infused cream sauce with caramelized onions.
Course Dinner
Cuisine American
Keyword summer linguine, summer squash pasta
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Calories 876kcal
Author Katie Cooksey

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.
    Sliced onions sauté in a black skillet, with summer squash adding a fresh touch and a corn cob partially visible at the bottom left.
  • 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.
    A pot filled with cream, rosemary, and sage bubbles gently alongside a vibrant summer squash pasta. Corn and basil are placed nearby, waiting to enhance the delightful medley of flavors.
  • 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.
    A white pot filled with summer squash pasta is surrounded by herbs, a corn cob, a small bowl of pepper, and chopped zucchini on a gray surface.
  • 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.
    Chopped corn on a cob and fresh herbs adorn a cutting board with a knife, joined by summer squash and a bowl of diced vegetables, ready to complement your favorite pasta dish.
  • 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).
    A skillet with sautéed diced zucchini, corn, and onions creates a vibrant mix reminiscent of summer squash pasta. A wooden spoon rests on the edge while fresh corn and a small bowl sit nearby on a light surface.
  • 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.
    Pouring a creamy mixture through a sieve into a skillet with summer squash and other vibrant vegetables, next to a corn cob, rosemary, and basil leaves on a white surface, evokes the essence of an elegant summer squash pasta dish.
  • 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.
    A skillet brims with a creamy blend of corn, zucchini, and summer squash. A wooden spoon rests inside the skillet, and a corn cob lies nearby on a light surface.
  • Garnish with fresh chopped basil and serve warm.
    A skillet of summer squash pasta mixed with corn and herbs, garnished with basil leaves, sits invitingly next to a cob of corn and green plate.

Nutrition

Calories: 876kcal | Carbohydrates: 97g | Protein: 27g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 480mg | Potassium: 691mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1445IU | Vitamin C: 22mg | Calcium: 394mg | Iron: 2mg
QR Code linking back to recipe