Name: Summer Squash Pasta with Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 ounces fettuccine; 2 medium summer squash; 2 jars roasted red peppers; 3 cloves garlic; 1/2 cups heavy cream; 1/4 cups parmesan cheese; 1 teaspoon smoked paprika; 1 pinch salt; 1 pinch red pepper flakes; 1 tablespoon fresh basil

Add to Recipe Book +0

Dished this!

Prep: 15m | Cook: 25m | Ready: 40m | |

Ingredients

Allergen Alert: Contains Milk

12 ounces fettuccine

2 medium summer squash

2 jars roasted red peppers

3 cloves garlic

1 / 2 cups heavy cream

1 / 4 cups parmesan cheese

1 teaspoon smoked paprika

1 pinch salt

1 pinch red pepper flakes

1 tablespoon fresh basil

Steps

Step 6

Plate the pasta and top with fresh basil, a pinch of red pepper flakes, and extra Parmesan.

Step 5

Add the cooked pasta to the skillet. Toss everything together, adding a splash of the reserved pasta water as needed to loosen the sauce so it coats every strand.

Step 1

Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Important: Reserve 1 cup of starchy pasta water before draining.

Step 2

While the pasta cooks, place the drained roasted peppers, garlic, heavy cream, smoked paprika, and Parmesan into a blender. Blitz until completely smooth.

Step 3

Pour the red sauce into a large skillet over medium heat. Let it simmer for 5–7 minutes until it thickens slightly and the flavors meld.

Step 4

Add the squash ribbons directly into the sauce. Toss gently for 2–3 minutes. You want them to soften slightly but still retain some "snap"—if you overcook them, they will turn mushy.

Notes

When shaving the squash, stop when you reach the seedy core. The core is very watery and will dilute your sauce; save it for a soup or discard it. If you have time, roasting your own bell peppers over an open flame or under a broiler adds a superior smoky depth compared to the jarred version.

This dish is special because...

This dish is a vibrant, vegetable-forward meal that manages to feel indulgent without being heavy. The "sauce" is essentially a silky, smoky puree of roasted peppers that clings perfectly to the pasta and the tender ribbons of squash. What makes this dish unique is the duality of textures. By using a peeler to create "ribbons" of summer squash, the vegetable mimics the shape of the pasta (like pappardelle or fettuccine). It’s a clever way to bulk up a meal with nutrients while keeping that satisfying "twirl" on your fork. The roasted red pepper sauce provides a deep, umami-rich sweetness that perfectly offsets the mild, buttery flavor of the yellow squash.

Leave a review?

Sign in to leave a review on this recipe!

Or...

...create an account to leave reviews and share recipes of your own!

Summer Squash Pasta with Roasted Red Pepper Sauce Recipe

Ingredients

Steps