Pasta with Summer Squash and Feta

Kitchen Tested
  • Yield 4 servings

A three-ingredient pasta that is ridiculous easy and wonderfully fragrant.

Pasta with Summer Squash and Feta |
Mark Boughton Photography / Styling by Teresa Blackburn


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.



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