Skip Nav

Easy Yellow Squash Pasta Recipe

This Easy Yellow Squash Pasta Recipe Is Perfect For Warm Nights on the Porch

Veggie noodles can be just as delicious and satisfying as regular pasta, especially during the warmer months when there's a surplus of squash and zucchini. But if you're still a fan of standard spaghetti and can't imagine life without it, this recipe lets you have the best of both worlds. Squash noodles intertwine with regular spaghetti in a dance of summer's finest produce, including tomatoes, basil, thyme, and lemon. I zested the lemon too (as it's my go-to trick with citrus) and salted the dish every step of the way to really let those flavors shine. Keep reading for the full recipe!

Summer Squash and Cherry Tomato Pasta

The Love & Lemons Cookbook by Jeanine Donofrio


Editor's note: I spiralized the squash using a handheld OXO spiralizer, and the results are fantastic!

Easy Yellow Squash Pasta Recipe


  1. 4 medium yellow squash
    8 ounces (225 g) capellini or brown rice spaghetti
    Extra-virgin olive oil, for drizzling
    1 pint cherry tomatoes (about 2 cups/500 mL), sliced in half
    1 garlic clove, minced
    6 sprigs fresh thyme leaves
    Juice of 1/2 small lemon
    Sea salt and freshly ground black pepper
  1. Toppings (choose 1 or more)
    Freshly grated Parmesan cheese
    Fresh mozzarella slices
    Torn fresh basil leaves
    Red pepper flakes
    Any pesto


  1. Use a julienne peeler to slice the squash into long thin strips.
  2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
  3. Meanwhile, in a small skillet, heat a drizzle of olive oil over low heat. Add the tomatoes, garlic, fresh thyme, and pinches of salt and pepper. Cook until soft, about 3 minutes, turning as needed.
  4. Toss the pasta with the squash, tomatoes, a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Serve with your choice of toppings.
Image Source: POPSUGAR Photography / Anna Monette Roberts
Latest Recipes, Menus, Food & Wine