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Dinner

Creamy Zucchini and Squash Pesto Pasta

A fresh and light pasta dish that brings out the best flavors of summer vegetables.

By Daily Recipes Book· 🌍 Italian· July 19, 2026
Creamy Zucchini and Squash Pesto Pasta
dailyrecipesbook.com
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4

This zucchini and squash pasta is a favorite in my house when the garden is overflowing with summer squash. It is quick to prepare and feels much lighter than a heavy cream sauce while still being very satisfying.

My best tip for this recipe is to make sure you squeeze as much water out of the shredded vegetables as possible. This keeps the pesto sauce thick and prevents the pasta from getting soggy.

Ingredients

  • 8 ounces pasta of your choice
  • 2 medium zucchini, shredded
  • 2 medium yellow summer squash, shredded
  • 1/3 cup prepared basil pesto
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. 1

    Bring a large pot of salted water to a boil and cook the pasta according to the package directions.

  2. 2

    While the pasta cooks, place the shredded zucchini and squash in a clean kitchen towel and squeeze firmly to remove excess moisture.

  3. 3

    Heat the olive oil in a large skillet over medium heat.

  4. 4

    Add the minced garlic to the skillet and cook for one minute until it smells fragrant.

  5. 5

    Add the shredded zucchini and squash to the pan and cook for about five minutes until they are tender.

  6. 6

    Drain the pasta, reserving a splash of the cooking water, and add the noodles directly into the skillet with the vegetables.

  7. 7

    Remove the pan from the heat and stir in the pesto and Parmesan cheese.

  8. 8

    Toss everything together until well coated, adding a little pasta water if the sauce needs thinning, and serve warm with fresh basil on top.

💡 Tips

This dish is best served immediately while the pasta is hot. If you have leftovers, store them in an airtight container in the fridge for up to two days and reheat gently on the stove with a tiny splash of water.

#Vegetarian#Dinner#Pasta#Healthy#Summer

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