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Summer Squash Spaghetti

Summer Squash Spaghetti with Lemon and Herbs

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4.8 from 11 reviews


Adapted from Michael Chiarello’s The Tra Vigne Cookbook


  • 1 1/2 to 2 lbs. zucchini or yellow squash
  • ¼ cup extra-virgin olive oil
  • 1 small shallot, thinly sliced 
  • 4 garlic cloves, thinly sliced
  • kosher salt
  • ½ teaspoon  crushed red pepper flakes or less if you are sensitive to heat
  • 1/2 lb. spaghetti or other long noodle
  • freshly cracked black pepper, to taste
  • ½ cup grated Parmigiano Reggiano
  • zest of one lemon
  • 1/2  to 1 cup finely chopped parsley
  • 1/4 cup finely chopped basil, optional


  1. Bring a large pot of water to a boil.
  2. Using a mandoline or turning slicer, cut the squash into long thin strips. Alternatively, cut the squash with a knife as thinly as you are able. Place the sliced squash in a colander in your sink.
  3. Place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.
  4. When the pasta water boils, add 2 tablespoons kosher salt. Boil the pasta till al dente, reserving at least 1 cup of the pasta cooking liquid.
  5. Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly.
  6. Drain the pasta over the colander containing the squash, then transfer the pasta and squash to the skillet. Add 1 cup of the pasta cooking liquid and stir to combine. Season with pepper. Add the Parmigiano. Toss. Taste. Season with kosher salt and pepper to taste.
  7. Remove from the heat and add the herbs and lemon zest. Toss again to combine. Taste. Adjust seasoning to taste.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian