Pasta with Summer Squash

Pasta with Summer Squash

We’re into the last full month of summer and we’ve still got a lot of summer produce to enjoy.  Here is a great recipe you can cook up in a matter of minutes.


1 pound orecchiette (*)

6 ounces fresh goat cheese

1 stick plus 2 tablespoons unsalted butter

1 garlic clove, thinly sliced

1 pound green and yellow squash, very thinly sliced

Kosher salt

Freshly ground pepper

1 1/2 cups finely chopped mint leaves and stems

2 tablespoons extra-virgin olive oil


Prepare Pasta

  • In a large pot of salted boiling water, cook the pasta until just al dente.
  • Transfer 1 1/2 cups of the pasta cooking water to a small bowl and stir in the goat cheese until smooth, set aside
  • Drain the pasta.

Prepare Sauce

  • In a large, deep skillet, cook the stick of butter over moderately high heat until it turns brown and smells like roasted 
nuts, about 5 minutes.
  • Add the garlic and cook, stirring, until lightly browned.
  • Add the zuchinni, and yellow squash
  • Season with salt and pepper and cook, stirring occasionally, for 1 minute, until just tender.


  • Add the pasta, goat cheese sauce, mint and the remaining 2 tablespoons of butter to the skillet.
  • Reduce the heat to moderately low and cook, stirring, for 1 minute.
  • Season with salt and pepper and transfer to a bowl.
  • Drizzle with the olive oil and serve.

(*)  You can substitute shells if you prefer, use salted butter and/or table salt, if that is all you have, and but try not to skip the mint the first time you try it! Note: green squash is also known as zucchini or courgettes.


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During the past months, we have had the pleasure of catering for many of our front line heroes, from the hospitals, to 911 dispatchers to the National Guard. We say " Thank you to all of them!".

Now that NYC is re-opening, we can't wait to cater for you. Meals are either packaged in our Sale & Pepe Red reusable insulated bags or white disposable bags, with everything in individual containers as well as individually packaged cutlery, and sanitary wipes sent with every meal.

We have always required our staff to wear gloves and hats, but now masks are worn and temperatures are taken and surfaces are sanitized throughout the day.

Stay safe!


Peter Semetis