cooking · Dinner · Gardening

Summer Squash & Basil Pasta

Let me brag for a second. My basil is amazing this year. That means I am sure it will flop over in the night, since I just bragged πŸ˜› I can grow most anything, but basil and me….we don’t do well together. I almost always kill it via root rot. Well, this year? My 4 plants bake all day against the back fence – in nearly all day sun. So they are producing. Which means I am enjoying fabulous fresh basil now! And the never-ending heat wave here has helped as well, keeping the plants nice and dry.



Harvest a few baby squash and basil – and have a quick dinner. On the deck of course – so you can enjoy your garden!

Summer Squash & Basil Pasta


  • 1 pound rotini pasta
  • 2 Tbsp olive oil, plus more for drizzling
  • 1 pound green and yellow zucchini
  • Fine sea salt
  • Ground black pepper
  • 1 Tbsp lemon juice
  • Β½ cup packed fresh basil leaves, finely chopped
  • Parmesan cheese


Bring a large pot of salted water to boil. Add pasta, cook as directed on package. Reserve 1 cup pasta water, drain pasta.

Meanwhile, trim zucchini, slice into thin rounds. Heat a large skillet over medium-high, add in oil and zucchini, with a pinch of salt. Saute until turning golden. Sprinkle pepper on liberally, reduce heat to medium-low. Stir in lemon juice. Add pasta, toss gently. Slowly add in reserved water, then liberally add in Parmesan cheese (start with ΒΌ cup, add as desired). Toss until pasta is coated, then add in basil and serve.

Serves 6.

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