20 Minute Summer Squash Pasta with Brown Butter & Goat Cheese

Ahhhh!  Such a yummy, creamy pasta with summer veggies!  How can you go wrong?  This recipe is from the How Sweet Eats blog by Jessica Merchant.  It does take 20 minutes to make, so it could be an easy meal to prepare when you don't have a lot of time.  It is made in a skillet, so that helps with clean-up, too!

Ingredients:

• 8 ounces of your favorite pasta  (I used a box of gluten-free pasta or you could use a brown rice pasta.)
• 1/4 cup pine nuts
• 5 tablespoons unsalted butter
• 1 zucchini squash, sliced into rounds
• 1 summer squash, sliced into rounds
• Kosher salt
• Freshly cracked black pepper
• 4 ounces goat cheese, crumbled
• 1/4 cup fresh basil leaves

Instructions:

• Bring a pot of salted water to a boil and cook the pasta according to directions.
• While the pasta is cooking, heat a skillet over medium-low heat.  Add the pine nuts.  Toss and stir them until they are golden and fragrant, about 5 to 6 minutes.  Remove from the heat immediately.
• Heat a skillet over medium heat and add the butter.  Whisk it constantly until brown bits begin to form on the bottom and the butter is golden.  When that happens, add the squash rounds and toss to coat, then cook for 5 minutes until the zucchini softens.  Sprinkle it with salt and pepper.
• The pasta should be finished by now, so add it to the skillet with the zucchini.  Turn the heat to low.  Toss the pasta and squash well, making sure everything is combined and has a bit of butter on it.  Crumble in the goat cheese and toss it well.  Add in another few cracks of fresh black pepper.  Toss in the pine nuts.
• Stir in the fresh basil and serve immediately.

Summer Squash with Brown Butter & Goat Cheese

I really enjoyed this pasta dish!  So tasty and quick to make!  It reheats well, too.  I hope you enjoy this summer pasta recipe!