Name: Zucchini Squash Pasta for Supper
Yield: 4

Zucchini Squash Pasta is the creamiest and tastiest dish! Shredded zucchini, summer squash, and pesto make the best 30-minute summer pasta.

Zucchini Pasta Sauce over spaghetti in a pot ready to be served for dinner.

author’s note

Summer Squash Pasta You’ll Crave!

I don’t have a garden full of zucchini, but I have some amazing neighbors and friends that do. They gave us lots of zucchini, and I’ve used it in everything I’ve baked and cooked, from gluten-free zucchini muffins to this healthy zucchini bread and these enchilada stuffed zucchini boats.

When my family wanted creamy pesto pasta, I decided to put a spin on it and add in some of those veggies. Everyone was obsessed with what turned out to be this zucchini squash pasta!

This pasta is reliable for summer: it’s bright, fresh, and full of summer veggies like corn, summer squash, zucchini, and basil pesto. I can’t get enough of it!

Ingredients

Here’s what in this satisfying Zucchini Squash Pasta:

Butter: Adds a nice rich flavor; you can use olive oil instead.
Garlic: Fresh garlic tastes best, but jarred garlic works too.
Onion: Be sure to very finely dice so there aren’t crunchy pieces in the final dish.
Zucchini: Fresh is best; no need to peel.
Summer Squash: Adds color, texture, and flavor! No need to peel.
Heavy Cream: Makes it creamy!
Chicken Broth: Adds flavor; veggie broth is good if you’re wanting vegetarian.
Parmesan: Freshly grated melts best.
Frozen Corn: Adds sweetness and crunch; fresh corn works too.
Thin Spaghetti: I like thin spaghetti best. Make sure to weigh out 10 ounces.
Basil Pesto: Adds fresh flavor; store-bought or from-scratch both work.

The veggies including onion, garlic, and zucchini being sautéed in a pot for this Zucchini Pasta Sauce.

How To Make Zucchini Squash Pasta

Prep Veggies: Shred zucchini and squash. Dice onion and mince garlic.
Cook Pasta: Boil water, add salt, and cook spaghetti until almost done. Drain and keep nearby.
Cook Onion and Garlic: Melt butter in a big pan over medium-a hot burner. Add onion and garlic, cook until the edges turn golden.
Add Veggies: Add zucchini and squash. Season with salt and pepper, cook until tender.
Make Sauce: Lower heat. mix in broth, cream, Parmesan, and corn. Simmer until thickened.
Combine Pasta and Sauce: Add pasta to the pan. Toss until well coated and sauce thickens. mix in pesto.
Serve: Top with extra Parmesan and fresh herbs.

The cream and corn being added to the pot along with the cooked spaghetti noodles.

Zucchini Squash Pasta Tips

Salt Pasta Water: Add 1 tablespoon of salt to boiling water before cooking pasta. This seasons the actual pasta which makes the dish much more flavorful!
Adjust Sauce: Keep extra cream, pesto, and chicken broth handy to make the sauce saucier if needed.
Use a Big Pan: Use a wide skillet or pot to easily mix all the spaghetti with the sauce.
Grate Parmesan: Use a fine grater for light and melty cheese.
Grate Veggies Coarsely: Use a big hole grater for zucchini and squash so they don’t disappear in the sauce.
Undercook Pasta: Slightly undercook pasta as it will finish cooking in the sauce.

What To Serve On The Side Of Zucchini Pasta

Caesar Salad: This is the reliable classic salad for just about any pasta dish!
Bruschetta: My absolute favorite summer appetizer!
Roasted Veggies: Roasted broccoli or roasted asparagus make great sides.
Appetizer Plate: Put out a board with cold cuts, cheeses, olives, and crackers.
Grilled Chicken: If you want some more protein, serve chicken or steak on the side or add to the Zucchini Pasta Sauce.

A forkful of the pasta being held up showing all the lively components to it.

Storage

Leftovers?

This pasta is best right after cooking! Pasta will continue to soak up the surrounding sauce as it cools and stores.

Store Leftovers: Put in an airtight container in the fridge for 3-5 days.
Reheat: Warm in a pan and add a little more cream, stock, or pesto if needed.
Do Not Freeze: The dairy in the Zucchini Squash Pasta can break when reheated.