Tasty Spaghetti Yellow Squash

I’ve been making this spaghetti with yellow squash on repeat all summer, and I’m convinced it’s the perfect weeknight dinner that actually feels special. The combination of garlicky olive oil and ribbons of tender squash creates something so simple yet completely crave-worthy. Plus, with fresh basil and a generous handful of Parmigiano-Reggiano, it tastes like the kind of pasta you’d order at your favorite Italian spot.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 32-38 g
• Fat: 45-55 g
• Carbohydrates: 145-160 g

Ingredients

For the base:

• 1/3 cup high-quality extra virgin olive oil
• 2 medium shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 3/4 tsp crushed red pepper flakes
• Kosher salt to taste

For the pasta and squash:

• 1/2 lb spaghetti
• 1.5 lb yellow summer squash or zucchini
• 2/3 cup freshly grated Parmigiano-Reggiano
• 1/2 tsp freshly cracked black pepper
• 2 tbsp toasted pine nuts

For the assembly:

• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup fresh Italian parsley, chopped
• 1/3 cup fresh basil, chiffonade

Step 1: Prepare Mise en Place and Start the Pasta Water

• 2 medium shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 1.5 lb yellow summer squash or zucchini

Thinly slice the shallots and garlic, keeping them separate for better control during cooking.

Cut the yellow squash into thin, uniform strips using a mandoline or sharp knife—uniform thickness ensures even cooking.

Chop the fresh Italian parsley and cut the basil into thin ribbons (chiffonade).

Fill a large pot with water and bring it to a rolling boil; this will be ready for the pasta in the next step.

Step 2: Build the Aromatic Oil Base

• 1/3 cup high-quality extra virgin olive oil
• 2 medium shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• Kosher salt to taste

Pour the olive oil into a large skillet and add the sliced shallots with a pinch of kosher salt.

Heat on medium-high until the oil shimmers and the shallots begin to soften, about 2-3 minutes.

Add the sliced garlic and stir constantly for 30 seconds until fragrant, then immediately cover the pan and reduce heat to low.

Cook covered for 10 minutes to gently infuse the oil with flavor without browning the aromatics—this gentle approach creates a silky, sweet base rather than harsh, burnt notes.

Step 3: Cook the Pasta and Blanch the Squash

• 1/2 lb spaghetti
• 1.5 lb yellow summer squash or zucchini, cut into thin strips from Step 1

While the oil infuses, add 2 tablespoons of kosher salt to the boiling water and cook the spaghetti according to package directions until al dente.

Reserve 1 cup of pasta water before draining.

In the final 2 minutes of pasta cooking, place the squash strips in a colander and carefully pour the hot pasta water over them to gently blanch the squash—this softens it slightly while keeping it fresh and tender.

I like to reserve the pasta water first so I don't forget it, as it's crucial for creating the right sauce consistency.

Step 4: Finish the Aromatics and Combine

• aromatic oil mixture from Step 2
• 3/4 tsp crushed red pepper flakes
• cooked spaghetti and blanched squash from Step 3
• 1 cup reserved pasta water from Step 3

Uncover the pan with the infused oil and stir in the crushed red pepper flakes, cooking for just 15 seconds to toast them slightly.

Add the blanched squash and cooked spaghetti from Step 3 to the pan, then pour in the reserved 1 cup of pasta water.

Toss everything together over medium-low heat for 1-2 minutes, allowing the starchy pasta water to create a light, silky sauce that coats the noodles and squash.

Step 5: Finish with Cheese, Lemon, and Fresh Herbs

• 1/2 tsp freshly cracked black pepper
• 2/3 cup freshly grated Parmigiano-Reggiano
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup fresh Italian parsley, chopped
• 1/3 cup fresh basil, chiffonade

Remove the pan from heat and add the freshly cracked black pepper and grated Parmigiano-Reggiano, tossing gently until the cheese melts into the pasta and creates a cohesive sauce.

Stir in the lemon zest, fresh lemon juice, chopped parsley, and basil chiffonade, tossing once more to distribute the fresh flavors throughout.

I always add the fresh herbs at the end off heat to preserve their bright, delicate flavor—heat would diminish their freshness.

Step 6: Plate and Garnish

• 2 tbsp toasted pine nuts

Divide the spaghetti and squash among serving bowls or plates.

Top each portion with the toasted pine nuts for a delicate crunch and nutty flavor that complements the light, fresh dish.

Tasty Spaghetti Yellow Squash

Delicious Tasty Spaghetti Yellow Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 2 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the base:

• 1/3 cup high-quality extra virgin olive oil
• 2 medium shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 3/4 tsp crushed red pepper flakes
• Kosher salt to taste

For the pasta and squash:

• 1/2 lb spaghetti
• 1.5 lb yellow summer squash or zucchini
• 2/3 cup freshly grated Parmigiano-Reggiano
• 1/2 tsp freshly cracked black pepper
• 2 tbsp toasted pine nuts

For the assembly:

• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup fresh Italian parsley, chopped
• 1/3 cup fresh basil, chiffonade

Method

 

1. Thinly slice the shallots and garlic, keeping them separate for better control during cooking. Cut the yellow squash into thin, uniform strips using a mandoline or sharp knife—uniform thickness ensures even cooking. Chop the fresh Italian parsley and cut the basil into thin ribbons (chiffonade). Fill a large pot with water and bring it to a rolling boil; this will be ready for the pasta in the next step.
2. Pour the olive oil into a large skillet and add the sliced shallots with a pinch of kosher salt. Heat on medium-high until the oil shimmers and the shallots begin to soften, about 2-3 minutes. Add the sliced garlic and stir constantly for 30 seconds until fragrant, then immediately cover the pan and reduce heat to low. Cook covered for 10 minutes to gently infuse the oil with flavor without browning the aromatics—this gentle approach creates a silky, sweet base rather than harsh, burnt notes.
3. While the oil infuses, add 2 tablespoons of kosher salt to the boiling water and cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining. In the final 2 minutes of pasta cooking, place the squash strips in a colander and carefully pour the hot pasta water over them to gently blanch the squash—this softens it slightly while keeping it fresh and tender. I like to reserve the pasta water first so I don't forget it, as it's crucial for creating the right sauce consistency.
4. Uncover the pan with the infused oil and stir in the crushed red pepper flakes, cooking for just 15 seconds to toast them slightly. Add the blanched squash and cooked spaghetti from Step 3 to the pan, then pour in the reserved 1 cup of pasta water. Toss everything together over medium-low heat for 1-2 minutes, allowing the starchy pasta water to create a light, silky sauce that coats the noodles and squash.
5. Remove the pan from heat and add the freshly cracked black pepper and grated Parmigiano-Reggiano, tossing gently until the cheese melts into the pasta and creates a cohesive sauce. Stir in the lemon zest, fresh lemon juice, chopped parsley, and basil chiffonade, tossing once more to distribute the fresh flavors throughout. I always add the fresh herbs at the end off heat to preserve their bright, delicate flavor—heat would diminish their freshness.
6. Divide the spaghetti and squash among serving bowls or plates. Top each portion with the toasted pine nuts for a delicate crunch and nutty flavor that complements the light, fresh dish.