Bright, zesty, and effortlessly fresh, this Lemony Summer Squash Orecchiette is a celebration of seasonal flavors. Tender orecchiette pasta cradles ribbons of delicate squash, while a vibrant lemon-infused sauce adds a tangy punch. Each bite is a perfect balance of creamy and crisp textures, making it a light yet satisfying meal. Ready in just 20 minutes, it’s the ideal dish for busy evenings when you crave something wholesome and delicious.
The dish shines with the natural sweetness of summer squash, enhanced by the bright acidity of lemon and a hint of savory Parmesan. Its quick prep and cook time mean you can enjoy a restaurant-worthy meal without the fuss. Whether you’re cooking for one or sharing with loved ones, this recipe promises a burst of sunshine on your plate.
Fresh & Zesty Ingredients
- 3 small summer squash (or 2 medium, thinly sliced to ⅛ inch thick)
- 8 ounces orecchiette pasta
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, minced
- 1 teaspoon finely chopped rosemary
- 2 cups chopped spinach (or substitute with chard or kale)
- Juice of ½ lemon, plus more to taste
- ⅓ cup feta cheese
- 2 tablespoons capers
- A few pinches red pepper flakes
- Grated Parmesan cheese (optional)
- Sea salt & fresh black pepper, to taste
Simple Step-by-Step Instructions
- Prepare the squash: Thinly slice the summer squash to about ⅛ inch thick (use a mandoline if available). Lay the slices on a towel and pat dry to remove excess moisture.
- Cook the pasta: Bring a pot of salted water to a boil. Add the orecchiette and cook until al dente, following the package instructions. Reserve about ½ cup of the starchy pasta water before draining.
- Sauté the aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and rosemary, stirring until fragrant (about 30 seconds).
- Cook the squash: Add the sliced squash to the skillet, season with salt and pepper, and toss to coat. Let the squash cook undisturbed for 2-3 minutes per side, until lightly browned.
- Add the greens and lemon: Stir in the lemon juice, then add the chopped spinach. Toss until the spinach is wilted.
- Combine with pasta: Add the cooked pasta to the skillet along with a splash of the reserved pasta water. Toss to combine.
- Finish with toppings: Stir in the feta cheese, capers, and red pepper flakes. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Drizzle with olive oil and sprinkle with Parmesan cheese if using.
- Serve immediately: Enjoy this bright and flavorful dish warm, straight from the skillet!
Perfect Pairings: Serving Suggestions
This Lemony Summer Squash Orecchiette is a light yet satisfying dish that pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a complete meal, serve it alongside a simple arugula salad with a lemon vinaigrette or grilled chicken for added protein. A slice of crusty bread is also great for soaking up any extra lemony sauce!
Quick Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil to a skillet and warm over medium heat, stirring occasionally. This helps revive the pasta’s texture and prevents it from drying out. Avoid microwaving, as it can make the spinach soggy.
Easy Recipe Variations
Swap out the summer squash for zucchini or yellow squash for a similar flavor and texture. If you’re not a fan of feta, try goat cheese or ricotta for a creamier twist. For a vegan version, omit the cheese and add a handful of toasted pine nuts or sunflower seeds for a nutty crunch. You can also experiment with different herbs like thyme or basil instead of rosemary.
Time-Saving Kitchen Hacks
Use a mandoline slicer to quickly and evenly slice the squash—just watch your fingers! While the pasta cooks, prep the garlic, rosemary, and spinach to streamline the process. If you’re in a rush, skip the browning step for the squash and simply sauté it until tender. The dish will still be delicious and ready in under 15 minutes.
Essential Equipment Notes
A large skillet is key for evenly cooking the squash and tossing the pasta. If you don’t have a mandoline, a sharp knife and a steady hand will work for slicing the squash. A microplane grater is perfect for finely grating Parmesan cheese, and a citrus juicer ensures you get every last drop of lemon juice for maximum flavor.
Lemony Summer Squash Orecchiette
Ingredients
- 3 small summer squash (or 2 medium)
- 8 ounces orecchiette pasta
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 1 clove garlic, minced
- 1 teaspoon finely chopped rosemary
- 2 cups chopped spinach (or chard or kale)
- ½ lemon juice, more to taste
- ⅓ cup feta cheese
- 2 tablespoons capers
- A few pinches red pepper flakes
- grated Parmesan cheese, optional
- Sea salt & fresh black pepper
Instructions
- Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry.
- Cook the pasta in a pot of salted boiling water until al dente.
- In a large skillet heat the oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned.
- Stir in the lemon juice, then add the spinach and toss.
- Add the pasta along with a bit of the starchy pasta cooking water. Stir in feta, capers and red pepper flakes.
- Season to taste and add Parmesan cheese, more lemon juice, and drizzles of olive oil, as desired.