Summer Squash Pasta (w/ Burrata)

This easy summer squash pasta is ready in 30 minutes. It is veggie packed and is the perfect use for summer squash and zucchini from the garden. You serve this pasta with fresh burrata that makes it creamy and delicious.

Summer Squash Pasta

Do you have extra zucchini to use from your garden? This summer squash pasta uses yellow squash, zucchini, cherry tomatoes, and more. It is a summer garden pasta with a simple sauce and topped with delicious burrata and a balsamic glaze.

The best part of this pasta is that it is very easy make!

Featured Ingredients

• Zucchini and yellow squash: we use one medium zucchini and one medium yellow squash (or two small zucchinis and two small yellow squash) sliced about the same size. Zucchinis and yellow squash come in all shapes and sizes so don’t fret if you have to use different sizes. More veggies are always a good thing in this pasta.
• Pasta: use whatever pasta your little heart desires. We used rigatoni noodles.
• Burrata: burrata is a creamy and delicious cheese that is to be added to the pasta (room temperature or cold) right before serving. Do not try to mix the burrata into the sauce, it will seize and clump.
• Balsamic glaze: a little balsamic glaze will add the perfect amount of sweetness and tartness to this pasta right before serving.

Simple Instructions

1. Cook the pasta. Bring a large pot of salted (like really salty) water to a boil and add the pasta. Cook the pasta until al dente. Remove 1 cup of pasta water from the pot and set aside for later.
2. Sauté the veggies. Add the oil to a large skillet and sauté the onion for a few minutes before adding tomatoes and garlic to the pan. Cook the tomatoes in the skillet for about 5 minutes until the begin to burst.
3. Let the sauce simmer. Deglaze the pan with the wine, add the tomato paste to the skillet, and add 1/2 cup of pasta water to the pan and whisk. Let the sauce simmer and reduce for about 1 minute.
4. Add the zucchini and yellow squash. Add the slices of zucchini and yellow squash to the sauce and toss. Let the zucchinis cook for 4-5 minutes, but not so much that they get mushy. Every stove top is different!
5. Toss everything together. Add the pasta, salt, red pepper flakes, to the skillet and toss all of the ingredients together. Let the pasta warm in the skillet before removing the pasta from the heat.
6. Add toppings. Add the fresh herbs, burrata, and the balsamic glaze to the pasta and enjoy!

Top Tips

Summer squash and zucchini are the same vegetable. Feel free to substitute one for the other. 

The burrata is meant to be served at room temperature or cold on top of warm pasta. Do not try to mix the burrata into the hot pasta, especially over direct heat.

FAQ

Storage

Let this summer squash cool completely before storing it in an air tight container for up to 3 days.

To reheat: reheat this pasta by placing the pasta in a skillet and adding a little more water or wine and heat the pasta over low heat, stirring until warm.