This Summer Squash Alfredo Pasta has the luxury of alfredo with the comfort of mac and cheese, including hidden vegetables for fussy eaters.
Ingredients
When you’re looking at a bunch of Summer Squash during a summer harvest, you’re always looking for some new way to use them. I first thought of using squash for sauce in this way when I started making Mexican sauces. These sauces use tomato, chiles and onion which are softened and cooked then placed in a blender. So, why not squash?
Perfect For Fussy Eaters
I used a smaller pasta shape called Gemelli. It’s a thin, twisted pasta. They are nice, small bites, perfect for even kids. This makes this sauce great for fussy toddlers. It’s the same color as macaroni and cheese which gives the added nutrition of some hidden vegetables.
Behind The Scenes
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More Pasta Recipes
I love pasta and it’s a staple around here. Even if I have something that doesn’t include pasta, I look for ways to add the pasta. I’ve got lots of Pasta recipes here. Here are a few of my favorites.
- Cheesy Asparagus Tortellini
- Marry Me Chicken Pasta
- Mexican Stuffed Shells
- Fried Prosciutto and Mushrooms Pasta Dinner
Recipe
Summer Squash Alfredo Pasta
Equipment
- Electric Blender
- Medium Sauce pan
- Large Pot for Pasta
- Large skillet
Ingredients
- 2 large Yellow Squash or 4 small
- 1 large Onion
- 1 pound Pasta uncooked, used Gemelli
- 2 tablespoons Olive Oil
- 1 tablespoon Garlic jarred
- 1 teaspoon Braggs Sprinkle Seasoning or other Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- ½ cup Heavy Cream or pasta water
- 2 ounces Parmesan Cheese finely shredded
Instructions
- Cut off the stem end of the squash and cut into 2 or 3" horizontal pieces. Peel onion and quarter. Place in a medium saucepan and cover with water. Set to medium high and reduce heat as necessary to keep it from boiling too fiercely. Cook until tender. Remove from heat and set aside for about 10-15 minutes.
- Start a large pot of water on the stove and cook pasta according to package instructions.
- In a large skillet, place olive oil and begin heating on medium.
- Place squash and onion in electric blender and blend until smooth. Add to olive oil in skillet.
- Add garlic, Braggs, salt and pepper. Stir well and heat about 4-5 minutes.
- Add heavy cream and continue heating about 2-3 minutes.
- Sprinkle handfuls of shredded Parmesan and stir into skillet, a bit at a time, until fully incorporated.
- Continue heating until cheese is melted.
- Drain pasta and stir into the sauce. Remove from heat. Serve right away or wait 5-10 minutes for it to thicken up a little.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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I hope you enjoy this new reccipe! Please let me know if you have any questions.