This Pasta with Grilled Summer Squash is a simple, no-fuss meal that’s fresh, fast, and perfect for beating the heat. The charred bits of grilled squash are simply delightful but if you don’t have a grill, you can easily sauté the squash in a pan.
Summer squash season has arrived and so has the unbearable heat so it felt like a great time to give this family-favorite a re-fresh. A 30-minute meal I make frequently when the markets are spilling over with zucchini and yellow squash and my energy is completely depleted by the heat.
Plump cheese ravioli are tossed in a light garlic-infused sauce with golden toasted pine nuts, plenty of grilled summer squash, a pinch of chili flakes, and a bright hit of lemon zest. To finish, a handful of crumbled feta is optional, but highly recommended—it adds creaminess and a salty contrast that brings everything together. The process involves a few steps but I promise you it all goes down fast and easy.
This gorgeous, simple, and delicious pasta with summer squash is a flavor-packed meal that feels both hearty and fresh. Perfect for these warm summer nights.
And if you love pasta with zucchini, be sure to try my version of Pasta alla Nerano next.
A Note On The Grilled Summer Squash
Because zucchini is made up mostly of water, it shines when cooked quickly over high, direct heat—like in a hot skillet or on the grill. These methods help it develop a nice golden color (and deeper flavor) before it has a chance to release too much moisture.
Using a grill makes this job easy and fast but if you don’t have a grill, you can slice the zucchini into thinner slices and sauté them in the pan.
I like to brush the zucchini slices with a little olive oil, honey and balsamic mixture. The honey helps intensify the char on the vegetables and the sweet and tangy mixture adds a fantastic pop of flavor to the pasta. So good.
Key Ingredients
Summer squash: Here I like using a variety of summer squash which is harvested mostly in the summer and includes zucchini, yellow summer squash, and patty pans. They all have a mild flavour with just a hint of sweetness when cooked. If you buy very fresh summer squash it can last a few weeks in the crisper drawer.
Pasta: You can use any pasta you wish but I find using ravioli or tortellini makes this dish heartier and more satisfying. Good quality, frozen ravioli is easy to find now so that is what I used. If you rather not use a stuffed pasta, a sturdy pasta shape such as penne or even fettuccini would also work.
Variations
- Squash – This time of year everyone seems to have an endless supply of zucchini and yellow squash so this is the perfect recipe to use them up. If you aren’t a fan, you can try it with grilled eggplant, mushrooms, or even corn. Yum!
- Make it vegan – This pasta with summer squash and zucchini is a vegetarian dish but if you need to make it vegan, choose a vegan ravioli and brush the veggies with maple syrup instead of honey.
- Nuts – Sub toasted slivered almonds for the pine nuts. In fact, I have a hard time deciding which one I like more. If avoiding nuts, use toasted pepitas.
- Add a meat protein – If you wish to add a meat protein, This pasta dish would be wonderful with grilled chicken sausages. Simply grill them up, slice into thin coins, and add to the skillet.
How To Make Pasta With Grilled Summer Squash
- Boil the pasta. Cook the pasta a few minutes shy of what the package instructs. It will finish cooking in the skillet. Before draining the pasta, remember to save at least 1 1/2 cups pasta water!
- Grill the squash. Heat a grill to medium-high heat. In a small bowl, mix the olive oil, honey and balsamic vinegar. Brush the squash pieces with the honey mixture on both sides. Grill, turning once about 6-8 minutes total.
- Toast the pine nuts. Heat a large pan over medium-low and add the pine nuts. Cook, stirring frequently, until golden in spots, about 2 minutes. Remove and set aside.
- Make the garlic-butter sauce. Using the same pan, turn the heat up to medium. Add the butter and let it cook until it begins to brown, 1 to 2 minutes. Add the 3 tablespoons of olive oil and the smashed garlic cloves. Cook until the garlic is just starting to brown about 2-3 minutes. Season with salt and pepper.
- Add pasta and squash to skillet. Stir in the drained pasta and the pasta water and quickly toss with a spatula or wooden spoon until the sauce fully coats the pasta, 1 to 2 minutes. Taste the pasta, it should be perfectly al dente, if it seems a little undercooked, add more pasta water and continue to cook and stir until it’s done. Add the grilled squash, toasted pine nuts, red pepper flakes and lemon zest. Toss again gently and serve immediately topped with fresh basil and feta cheese, if desired.
Recipe Tips
- Strachy pasta water is liquid gold! It’s the secret to silky, restaurant-style sauces. The starch-rich water not only loosens up thick sauces but also helps them bind beautifully to the pasta, making every bite extra flavorful.
- Buy small to medium-sized squash. Smaller squash have a little more flavor and are a little less watery than the real large ones.
- Undercook the pasta. Boil the pasta a few minutes shy of the suggested time or until very al-dente. It will continue to cook in the pan with the other ingredients so you don’t want it to get mushy.
- Store any leftovers in an airtight container in the fridge for up to 5 days. They’ll make delicious lunches!
More Summer Pasta Dishes To Try
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Thank you!~Sandra
Pasta with Grilled Summer Squash
Ingredients
- 600 grams refrigerated or frozen ravioli or tortellini (see notes)
- 3 tablespoons extra virgin olive oil, divided
- 1 1/2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 medium yellow squash, ends trimmed, sliced into ¼-inch wide wedges
- 2 medium zucchini, ends trimmed, sliced into ¼-inch wide wedges
- Kosher salt and freshly ground black pepper
- 1/4 cup pine nuts or slivered almonds
- 1 tablespoon butter
- 3 garlic cloves peeled and gently smashed
- Pinch red pepper flakes
- 1 lemon, zested
- 1 to 2 tablespoons chopped fresh basil
- 1/4 cup feta cheese chopped or crumbled optional
Instructions
- Preheat a grill to medium-high. (I recommend lightly oiling the grill grates just before adding the squash slices.)
- Cook pasta in a large pot of boiling salted water for 2 minutes less than package instructions or until very al dente (firm-tender) to the bite. Before draining the pasta scoop out 1 1/2 cup of the pasta cooking water and set aside. Drain the pasta in a colander. Note: If using ravioli, fish it out as soon as it floats to the top.
- Meanwhile, in a small bowl, mix 1 tablespoon of the olive oil, honey and balsamic vinegar. Place the squash pieces in a large bowl or on a parchment lined baking sheet and pour the honey mixture over top. Sprinkle with a few pinches of salt and pepper and use your hands to toss and coat. Grill for 2 to 4 minutes per side or until they look lightly charred in spots but not mushy. Transfer to a plate or the same baking sheet. TIP: Using a fish spatula, or grill spatula, will make flipping the slices easier than using tongs.
- Heat a large pan over medium-low and add the pine nuts. Cook, stirring frequently, until golden in spots, about 1 minute. Transfer to a small plate and set aside.
- Using the same pan, turn the heat up to medium. Add the butter and let it cook until it begins to brown, 1 to 2 minutes. Add the remaining 2 tablespoons of olive oil and the smashed garlic cloves. Cook, flipping the cloves once or twice, until they're just starting to brown, about 1 to 2 minutes.
- Stir in the drained pasta, 1 cup of the pasta water and season with a few pinches of salt and pepper, to taste. Quickly toss with a spatula or wooden spoon until the sauce fully coats the pasta, 1 to 2 minutes. Taste the ravioli, it should be perfectly al dente. If it seems a little undercooked, add more pasta water and continue to cook and stir until it's done.
- Add the grilled squash, toasted pine nuts, red pepper flakes and lemon zest. Toss again gently and serve immediately topped with fresh basil and feta cheese, if desired.
Notes
- Pasta: I like to use a cheese ravioli but a meat ravioli will also work. If you prefer to use regular pasta, use a hearty shape such as penne, fusilli or rigatoni.
- Cheese: If you don’t want to use feta, parmesan would also be great!
- No grill? Pan fry the squash: Bring the butter to melt but don’t let it brown, add the olive oil then the squash slices. Allow the slices to get good color but don’t overcook it, 2-3 minutes on each side. Transfer to a plate and proceed with recipe, adding a little more butter and olive oil to the pan, if necessary.
- Strachy pasta water is liquid gold! It’s the secret to silky, restaurant-style sauces. The starch-rich water not only loosens up thick sauces but also helps them bind beautifully to the pasta, making every bite extra flavorful.
- Undercook the pasta. Boil the pasta a few minutes shy of the suggested time or until very al-dente. It will continue to cook in the pan with the other ingredients so you don’t want it to get mushy.
- Store any leftovers in an airtight container in the fridge for up to 5 days. They’ll make delicious lunches!
This recipe was originally published July 2020. It has now been updated to include new information for your benefit.
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