Description
A quick skillet pasta featuring zucchini and yellow squash cooked in browned butter with garlic, goat cheese, pine nuts, and fresh basil.
Ingredients
8 ounces pasta
1/4 cup pine nuts
5 tablespoons unsalted butter
2 garlic cloves, minced
1 small zucchini, sliced into rounds
1 small yellow summer squash, sliced into rounds
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly cracked black pepper, plus more for serving
4 ounces goat cheese, crumbled
1/4 cup fresh basil leaves, torn or sliced
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until tender. Drain and set aside.
2. Place a large skillet over medium-low heat. Add the pine nuts and stir often for 5 to 6 minutes until lightly golden and fragrant. Transfer them to a plate.
3. In the same skillet melt the butter over medium heat. Cook while whisking until the butter turns golden and develops browned bits.
4. Add the minced garlic, zucchini, and summer squash. Stir to coat with butter and cook about 5 minutes until tender. Season with salt and pepper.
5. Lower the heat and add the drained pasta to the skillet. Toss until coated.
6. Add the goat cheese and gently toss so it begins to melt.
7. Stir in the toasted pine nuts and fresh basil.
8. Serve immediately with extra black pepper if desired.
Notes
Use small fresh squash for the best flavor and texture.
Pine nuts toast quickly so stir them frequently to prevent burning.
The goat cheese melts gently into the pasta creating a creamy sauce without heavy cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Skillet
- Cuisine: American