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Summery Pasta with Zephyr Squash & Fresh Herbs


1 lb. penne pasta
6 medium Zephyr summer squash, washed and cut off ends
¼ cup extra virgin olive oil
2 small shallots, thinly sliced
4 cloves garlic, finely minced
2 T. chopped fresh flat-leaf parsley
1 T. chopped fresh thyme leaves
Zest of 1 lemon
½ cup parmesan cheese, grated
Sea salt and pepper to taste


  1. Finely julienne the squash or you can grate using a box grater.
  2. Preheat a large sauté pan and add the olive oil. Add the shallot and sauté for 1 minute, then add the garlic. Add the squash and sauté for about another minute.
  3. Then add the squash back to the pan and stir In the herbs and lemon zest.
  4. Add the cooked pasta and stir to combine. Add in the Parmesan and taste. Then add salt and pepper to taste.