Pasta with Summer Squash and Feta

YIELD 4 servings


4 cups yellow or green squash, sliced
2 tablespoons olive oil
4 ounces feta cheese
Fresh basil


1. Sauté squash in olive oil over high heat until browned, about 10 minutes. Top with feta cheese. Cover and let stand 5 minutes, until cheese melts. Toss with pasta and fresh basil.

Photography by Mark Boughton and Teresa Blackburn. This recipe originally appeared as Pasta with Summer Squash and Feta on

For more squash recipes on, check out the following:

Yellow Squash Galette

Summer Squash Pasta with Green Goddess Dressing

Fettuccine with Squash and Mint


Angela K.
Angela K.1 years ago

Thanks for sharing

Jayasri Amma
Jayasri Amma2 years ago

Thank you!

Magdalena J.
Past Member 2 years ago

Thank you!

Jessica K.
Jessica K.2 years ago

Sounds tasty and unique. Thanks.

Alexandra G.
Alexandra G.2 years ago

thanks for sharing

Mary T.
Mary T.2 years ago

thanks for sharing the tons of zucchini in the garden, can use them with the recipe

Natasha Salgado
natasha salgado2 years ago

Will be making this but without the cheese-thanks

Janis K.
Janis K.2 years ago

Thanks for sharing.

Darlene Buckingham

Great simple recipe for summer squash abundance. Thanks.

Maria Teresa Schollhorn

Thanks for the recipe.