Summer Squash Pasta with Yogurt Sauce

A light and fresh summer pasta dish with an easy yogurt sauce and fresh zucchini ribbons.

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: vegetarian main course


  • 4 ounces whole wheat pasta (your choice)
  • 3 cups summer squash and zucchini ribbons (appx. 2 squash- see note)
  • 2 tablespoons hemp seeds
  • 2 cups loosely packed basil
  • ½ to ¾ cup whole milk yogurt
  • ½ ounce crumbled feta
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. Cook pasta according to package, Drain and place in a large bowl along with the squash ribbons and hemp seeds.
  2. In a blender, combine the basil, 1/2 cup yogurt, feta, olive oil, lemon juice, garlic, salt, and pepper. Pulse until the sauce is well combined. Add up to 1/4 cup more yogurt as needed to thin out the sauce slightly. Taste and adjust lemon juice, salt, or pepper as needed.
  3. Pour 3/4 of the sauce over the pasta mixture and toss until well combined. Serve with an extra drizzle of sauce and a sprinkle of basil, hemp seeds, and/or chili flakes if desired.


Tips & Tricks: The easiest way to make squash ribbons is to use your vegetable peeler and instead of just peeling the outside, continue to peel the entire squash from top to bottom.

Stock up: get the pantry ingredients you will need: hemp seeds, basil, yogurt

Nutrition: see the information.