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  • Writer's pictureHayley Marcus

Summer Squash Fusilli

Who doesn't love a comforting pasta dish or summer vegetables? My mom used to make spaghetti with zucchini as a kid, and once in a while I crave it. I decided it was time to jazz it up! Ingredients

1/2 pounds long fusilli

2 zucchini - cut into thin discs

1 yellow squash - cut into thin discs

4 cloves garlic - sliced

1/2 cup basil

1/4 cup white wine

1/4 cup Pecorino Romano cheese

3 tablespoons butter

2 tablespoons of your favorite oil (I used avocado)


Pepper Red Pepper Flakes (optional)


In a medium sized pot, cook pasta according to packaging. Reserve 1/4 pasta water.

In a large sauté pan, heat your oil on medium heat. Add your garlic and cook for 5 minutes until the garlic starts turning a golden brown. Add the zucchini and squash to the pan. Let cook for 5 minutes, and add the wine. Cook for 10 minutes stirring often. Add butter to pan.

Add pasta, pasta water, and Parmesan cheese to the pan. Stir to combine and let simmer for 3 minutes.

Serve and top with your basil. Enjoy!

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