About
A breezy, easy summer deserves a breezy, easy meal as well! 20-Minute Summer Pasta is a speedy and scrumptious pasta dish that fills you with good flavors and summer joy! Tender, sweet squash rounds are cooked in butter and served atop a bed of your favorite pasta with a sprinkling of tangy goat cheese and fragrant basil. There's so much flavor in each bite, you'll be shocked that 20-Minute Summer Pasta can be ready so quickly.
Ingredients
- 8 ounces rotini
- 1/4 cup pine nuts
- 5 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small zucchini, sliced into rounds
- 1 small summer squash, sliced into rounds
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 4 ounces goat cheese, crumbled
- 1/4 cup fresh basil leaves, for serving
Directions
Step 1 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 2 -While the pasta cooks, in a skillet over medium-low heat, add the pine nuts and cook, while tossing and stirring them, until they are golden and fragrant, about 5-6 minutes.
Step 3 -Transfer the pine nuts from the heat immediately.
Step 4 -In a skillet over medium heat, add the butter and cook, while whisking constantly, until it is melted and golden, and brown bits begin to form on the bottom.
Step 5 -Add the garlic, the zucchini, and the summer squash and cook, while tossing and stirring, until the squash softens, about 5 minutes.
Step 6 -Season the squash mixture with the salt and the pepper.
Step 7 -Drain the pasta and add it to the squash mixture, tossing to combine.
Step 8 -Sprinkle the pasta mixture with the goat cheese and toss to combine.
Step 9 -Add more of the black pepper as desired and toss to combine.
Step 10 -Add the toasted pine nuts and toss to combine.
Step 11 -Add the fresh basil leaves and serve immediately.
