Angel Hair Pasta with Squash
Delightfully light yet bursting with flavor, this Angel Hair Pasta with Squash is the ultimate weeknight dinner that feels gourmet without the fuss. Tender ribbons of yellow squash and zucchini are sautéed in fragrant garlic-infused olive oil, then tossed with delicate angel hair pasta to create a harmonious blend of textures. A splash of fresh lemon juice and a sprinkle of lemon zest add zippy brightness, while Parmesan cheese melts into the dish for a luxurious finish. With a hint of spice from red pepper flakes and the freshness of parsley, this dish is the epitome of fresh and wholesome cooking. Ready in just 25 minutes, it's perfect for busy evenings while being elegant enough to impress guests. Serve warm and pair with a crisp salad or crusty bread for a complete meal!
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Recipe Information
Ingredients
- 12 ounces angel hair pasta
- 1 medium yellow squash
- 1 medium zucchini
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 0.25 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups pasta cooking water
Instructions
Bring a large pot of salted water to boil. Cook the angel hair pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
While the pasta cooks, prepare the squash and zucchini by slicing them into thin ribbons using a mandoline slicer or vegetable peeler.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic cloves and red pepper flakes, cooking for 1 minute until fragrant, being careful not to burn the garlic.
Add the squash and zucchini ribbons to the skillet, tossing gently to coat them in the garlic oil. Cook for 3-4 minutes until the squash softens but retains a slight bite.
Stir in the reserved pasta cooking water, lemon zest, fresh lemon juice, salt, and black pepper. Mix to combine.
Reduce the heat to low and add the cooked angel hair pasta to the skillet. Use tongs to gently toss the pasta with the squash mixture so that everything is evenly distributed and coated in the sauce.
Remove from heat and stir in half of the grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if needed.
Plate the pasta and sprinkle the remaining Parmesan cheese on top, along with fresh parsley for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5598 mg | 243% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 32.4 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1052 mg | 81% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
