This Summer Pesto Pasta is a quick, vibrant weeknight dish built around seasonal vegetables and classic basil pesto. Linguine serves as the perfect base for buttery zucchini and yellow squash, all tied together with a rich pesto sauce. It’s ready in about 30 minutes and doesn’t skimp on flavor. If you’re cooking for yourself or feeding a group, this meal is satisfying, low-effort, and ideal for summer.
Summer Pesto Pasta
The recipe starts by sautéing cubed squash in butter with garlic and onion powders, creating a warm, seasoned base that soaks up the flavor of the pesto. The vegetables remain firm but tender, keeping the dish light. Linguine adds a chewy, hearty contrast that works well with the glossy, herb-packed sauce.
Pasta water is the key to bringing the dish together. It helps emulsify the pesto and butter, turning them into a silky sauce that clings to each strand. Tossing the pasta directly in the pan with the vegetables and sauce coats every strand of pasta with tons of flavor.
This dish is ideal for customizing. You can easily add grilled chicken, cherry tomatoes, or even a few chili flakes for extra kick.
Why You’ll Love This Dish
- Quick to Prepare – 30-minute cooking time makes it perfect for busy days.
- Seasonal Ingredients – Highlights summer squash for a fresh, light flavor.
- Customizable – Easy to adapt with proteins, extra veggies, or spice.
- Balanced Flavor – Pesto, butter, and Parmesan create a well-rounded sauce.
- Crowd-Friendly – Great for sharing or storing as leftovers.
Pesto Linguine with Summer Squash Shopping List
Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.
Ingredients
- Linguine – A flat, long pasta that grabs onto sauces, giving each bite full flavor.
- Butter – Adds richness and helps sauté the vegetables evenly.
- Zucchini – Mild and slightly sweet, it softens while maintaining texture.
- Yellow Squash – A tender summer vegetable with a mellow, earthy taste.
- Onion Powder – Adds a gentle, savory depth to the vegetables.
- Garlic Powder – Offers subtle garlicky warmth without overpowering the pesto.
- Salt – Enhances all the other ingredients.
- Black Pepper – Adds mild heat and complexity.
- Basil Pesto Sauce – The heart of the recipe, it provides herbaceous flavor and aroma.
- Shredded Parmesan Cheese – Finishes the dish with sharp, salty notes.
How To Make Pesto Linguine
Looking to see what you’re getting into here? Below is a general overview of the recipe steps. When you’re cooking, make sure to use the recipe card at the bottom of the post for the full instructions.
- Boil Pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente.
- Sauté Vegetables: While the water heats, melt butter in a skillet over medium heat. Add zucchini and yellow squash, seasoning with onion powder, garlic powder, salt, and pepper. Cook until just tender.
- Reserve Water & Drain Pasta: Save ½ cup of pasta water, then drain the noodles.
- Combine Sauce & Veggies: Stir the pesto into the skillet with vegetables and cook for 1 minute.
- Finish with Pasta: Toss in the cooked linguine. Gradually add the pasta water, stirring until the sauce coats the noodles. Serve with shredded Parmesan on top.
FAQ
How should I store leftovers?
Store cooled pasta in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth to loosen the sauce.
Can I reheat this?
Yes. Warm it in a pan over medium-low heat, adding a bit of water to restore the sauce. The microwave works too, but the pasta may soften slightly more.
Can I make this in advance?
You can prep the vegetables and cook the pasta ahead of time. Combine everything just before serving to keep the texture fresh.
What are some substitutions?
Try rotini or penne in place of linguine. Swap in other vegetables like cherry tomatoes, spinach, or asparagus. Vegan pesto and dairy-free cheese work well too.
Serve This With…
- Grilled Chicken or Shrimp
- A Green Salad with Balsamic Vinaigrette
- Garlic Bread or Focaccia
PIN FOR LATER!
Summer Pesto Pasta
This light summer pesto pasta is made with a jarred pesto, summer squash, and lots of parmesan cheese.
Ingredients
- 1 pound linguine
- 3 tablespoons butter
- 1/2 cup cubed zucchini
- 1/2 cup cubed yellow squash
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar of basil pesto sauce (6.5 ounces)
- 4 ounces shredded Parmesan cheese
Instructions
- Put a well-salted pot of water on the stove over high heat to boil. Add the pasta once it is boiling. Cook until it is al dente.
- While you're waiting for the water to boil, melt the butter in a large skillet over medium heat.
- Season the zucchini and yellow squash with the onion powder, garlic powder, salt, and pepper.
- Sauté until tender and lightly browned.
- Reserve 1/2 cup of pasta water as you drain the pasta.
- Add the pesto to the pan with the vegetables and butter. Stir over medium heat for 1 minute.
- Add the pasta to the pan and toss to combine.
- Slowly drizzle in the pasta water and continue to stir and let it absorb into the noodles and for the sauce.
- Serve hot and toss with parmesan cheese.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 449Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 43mgSodium: 779mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 20g