Squash Pasta Recipe – Chili Oil, Lemon & Parmesan Delight

Last Updated on 2 months by Neha Deshmukh

Squash Pasta Recipe – Chili Oil, Lemon & Parmesan Delight

Hey everyone! I’m so excited to share this recipe with you. It’s a dish I stumbled upon last summer when my garden was overflowing with zucchini and yellow squash, and honestly, it’s been a staple ever since. It’s bright, flavorful, and comes together surprisingly quickly – perfect for a weeknight meal when you’re craving something comforting but don’t want to spend hours in the kitchen. This squash pasta is a little different, with a kick of chili oil and a generous squeeze of lemon. Trust me, it’s good.

Why You’ll Love This Recipe

This isn’t your average pasta dish. The combination of sweet squash, spicy chili oil, and tangy lemon is just…chef’s kiss! It’s a beautiful way to showcase seasonal produce, and it’s incredibly satisfying. Plus, it’s ready in under 30 minutes, making it ideal for busy evenings. You’ll love how the sauce clings to the pasta, creating a creamy, flavorful bite every time.

Ingredients

Here’s what you’ll need to make this delightful squash pasta:

• 1 zucchini
• 1 yellow squash
• 4 oz (about 115g) pasta – I like spaghetti or fettuccine
• 1 tablespoon chili oil
• 1 tablespoon garlic, minced
• ¼ red onion, finely chopped
• 1 cup (about 150g) corn kernels – fresh or frozen
• 2 tablespoons lemon juice
• Salt to taste
• Pepper to taste
• ½ cup (about 120ml) heavy cream
• 1 oz (about 28g) parmesan cheese, grated

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Chili Oil: This is where the magic happens! I love using a good quality chili oil with chili flakes settled at the bottom. It adds a lovely warmth and depth of flavor. You can find some amazing Indian-made chili oils online or at specialty stores.
• Squash Varieties: While zucchini and yellow squash are classic, feel free to experiment! Pattypan squash or even delicata squash (peeled and diced) would also work beautifully.
• Parmesan Cheese: Don’t skimp on the parmesan! A good quality Parmigiano-Reggiano is worth the splurge. If you can find a regional Italian variety, even better – they each have their own unique flavor profile. I recently tried a Parmigiano-Reggiano from Emilia-Romagna and it was incredible!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and scrub your zucchini and yellow squash. Then, grate them using a box grater. Don’t worry about being too precious with it! Once grated, place the squash in a clean cheesecloth and squeeze out as much excess water as possible. This is key to preventing a soggy pasta.
2. Now, heat the chili oil in a large pan over medium heat. Add the minced garlic and chopped red onion and sauté until they’re softened and fragrant – about 2-3 minutes. Your kitchen should smell amazing right about now!
3. Add the grated squash and corn kernels to the pan. Cook for about 10 minutes, stirring occasionally, until the squash is jammy and slightly caramelized.
4. While the squash is cooking, bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Remember to reserve about 1 cup of pasta water before draining!
5. Add the cooked pasta to the pan with the squash mixture. Pour in about ½ cup of the reserved pasta water, the heavy cream, and the grated parmesan cheese.
6. Stir vigorously until the sauce thickens and coats the pasta beautifully. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.
7. Finally, stir in the lemon juice, and season with salt and pepper to taste.

Expert Tips

• Don’t overcrowd the pan when cooking the squash. If you have a smaller pan, cook it in batches.
• Taste as you go! Adjust the seasoning to your liking.
• The pasta water is your friend! It helps create a creamy, emulsified sauce.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the heavy cream for cashew cream (soaked cashews blended with water) and the parmesan for nutritional yeast. It’s surprisingly delicious!
• Gluten-Free Pasta Option: Simply use your favorite gluten-free pasta. Brown rice pasta works particularly well.
• Spice Level Adjustment: If you’re sensitive to spice, start with less chili oil and add more to taste. My friend, Priya, loves to add a pinch of red pepper flakes for an extra kick.
• Summer Vegetable Variation: Throw in some chopped bell peppers, cherry tomatoes, or spinach for an even more vibrant and flavorful dish.

Serving Suggestions

Serve this squash pasta warm, garnished with extra parmesan cheese and a sprinkle of fresh herbs like basil or parsley. A side of crusty bread for soaking up the sauce is highly recommended! It pairs beautifully with a simple green salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream to loosen the sauce.

FAQs

1. What type of squash works best in this pasta dish?

Zucchini and yellow squash are classic choices, but feel free to experiment with other varieties like pattypan or delicata squash.

2. Can I make this dish ahead of time?

While it’s best served fresh, you can prep the squash and sauce ahead of time. Store them separately in the refrigerator and combine with the cooked pasta just before serving.

3. How can I adjust the spice level of this pasta?

Start with less chili oil and add more to taste. You can also add a pinch of red pepper flakes for extra heat.

4. What is the best way to remove excess water from the grated squash?

Using a cheesecloth is the most effective method. Squeeze firmly to remove as much water as possible.

5. Can I use a different type of cheese instead of Parmesan?

While parmesan is traditional, Pecorino Romano or Grana Padano would also work well.