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Whenever I find a bag of frozen zucchini or yellow squash tucked away in the freezer, this pasta is my go-to.

It’s creamy without feeling heavy, and it somehow tastes like a golden summer afternoon — even if you’re eating it in your coziest winter sweater.
The squash melts into the sauce, adding a tender, silky texture that clings perfectly to each noodle.

With just a handful of ingredients and a little patience at the stove, you can turn a simple bag of frozen garden goodness into a meal that feels like a special treat.

📌 Why You’ll Love This Recipe

• Light, creamy, and full of summer flavor
• Ready in about 30 minutes
• Easy way to use frozen garden squash
• Vegetarian, with simple swaps for vegan or gluten-free
• Elegant enough for guests but easy enough for a weeknight

📌 Quick Reference Section

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Info: Vegetarian

Key Ingredients at a Glance:
🥒 Frozen zucchini and yellow squash
🧄 Fresh garlic
🧅 Shallot (or onion)
🧈 Butter or olive oil
🧀 Parmesan cheese (or nutritional yeast for vegan)
🍝 Pasta of choice (spaghetti, fettuccine, or linguine)
🌿 Fresh basil (optional, but lovely)

Ingredients

• 12 oz pasta (spaghetti, linguine, or fettuccine)
• 2 tablespoons butter (or olive oil)
• 1 shallot, minced (or 1/2 small onion)
• 3 cloves garlic, minced
• 3 cups frozen sliced zucchini and yellow squash
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh basil, torn, for garnish (optional)

Substitutions & Ingredient Notes:

• Use gluten-free pasta if needed.
• Nutritional yeast can replace Parmesan for a vegan version.
• Add a handful of frozen peas or spinach if you want even more veggie goodness!

Step-by-Step Cooking Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil and cook the pasta according to package directions.
• Reserve 1 cup of pasta water before draining; you’ll use it to make the sauce silky later!

2. Sauté the Aromatics

• While the pasta cooks, melt the butter in a large skillet over medium heat.
• Add the minced shallot and garlic and sauté until fragrant and tender, about 2–3 minutes.
• Be careful not to let the garlic brown — you want it sweet and mellow.

3. Cook the Squash

• Add the frozen squash straight into the skillet with the aromatics.
• Cook, stirring occasionally, until the squash softens and releases most of its moisture, about 8–10 minutes.
• Let the veggies get just a little bit golden for extra flavor!

4. Make It Creamy

• Stir in the heavy cream and Parmesan cheese, mixing well.
• Add a splash or two of reserved pasta water to help thin the sauce and make it glossy.
• Toss the drained pasta right into the skillet, turning it gently until every strand is coated in that luscious sauce.
• Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

5. Finishing Touches

• Sprinkle with fresh basil and extra Parmesan right before serving.
• Serve hot, with crusty bread on the side if you like!

Serving & Pairing Ideas

• A simple green salad with lemon vinaigrette pairs perfectly.
• Crusty sourdough or garlic bread makes it a heartier meal.
• Add grilled shrimp or roasted chicken if you want to boost the protein.

Storage & Make-Ahead Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on the stove with a splash of milk or water to loosen the sauce.
• Freezing: Not recommended — creamy pasta sauces tend to separate after freezing.

Final Thoughts

This Creamy Summer Squash Pasta is proof that a handful of frozen vegetables can turn into something downright special. 🌞
If you try this recipe, I’d love to know — leave a comment below, or tag me on social media so I can see your beautiful bowls of summery goodness!

🌸 Looking for more easy pasta inspiration?
Check out these garden favorites:

• Sweet Corn and Tomato Gnocchi
• Hearty Veggie Fried Rice