Summer Squash Pasta

A white plate piled with Summer Squash pasta and garnished with fresh parsley.
Recipe Date: July 19, 2022
Serving Size: 4
Prep Time: 10 Minutes
Cook Time: 11 Minutes
Difficulty: Easy
Measurements: Imperial (US)

PAIR WITH: Hallberg Blanc

For a quick summer meal, these few simple ingredients pack a flavor punch that pairs wonderfully with our Hallberg Blanc. Bon appétit!


  • 1 lb spaghetti pasta
  • ¼ cup butter
  • 6 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • 4 cups zucchini, diced
  • 2 cups yellow squash, diced
  • Juice from ½ lemon
  • ¼ tsp salt, or to taste, plus extra for boiling the pasta
  • ¼ tsp pepper, or to taste
  • 1 cup parmesan cheese, freshly grated, plus extra for serving
  • ¼ cup fresh basil or parsley, chopped, plus extra for serving


1. Generously salt a pot of water and bring it to a boil for the pasta. Cook the pasta until al dente.

2. While the pasta is cooking, heat a large skillet over medium heat and melt the butter.

3. Once the butter is hot, add garlic and red pepper flakes and sauté for about 1 minute or until fragrant, but don’t let the garlic brown.

4. Add the zucchini, squash, and lemon juice to the skillet and sauté for 4-5 minutes or until tender. Season with salt and pepper.

5. Once pasta is cooked, drain thoroughly and add back into the pot.

6. Add the squash mixture to the pasta and toss until coated.

7. Add the parmesan and basil or parsley, then toss.

8. Season to taste with salt and pepper.

9. Serve with extra parmesan, fresh basil or parsley, and a glass of lightly chilled Hallberg Blanc!


  • To make this vegan, substitute olive oil for the butter, and nutritional yeast for the parmesan cheese.