
This dish proves that creamy comfort food can still be bright and summery. A silky brie sauce steeped with garlic, chile flakes, and fragrant summer savory coats tender orecchiette pasta and sautéed squash for the ultimate balance of rich yet fresh. The best part? It all comes together in the time it takes to cook the pasta.

Orecchiette Pasta with Brie and Summer Squash
Ingredients
- 16 ounces orecchiette pasta
- 2 tablespoons olive oil
- 2 small summer squash thinly sliced Kosher salt, to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1/2 teaspoon chile flakes
- 1 1/2 cups whole milk
- 1 teaspoon chopped fresh summer savory or thyme
- 1 wheel Brie-style cheese rind removed, torn into pieces
Instructions
- Bring salted water in a large pot to a boil. Cook orecchiette according to package instructions until al dente. Reserve 1⁄2 cup pasta water.
- Meanwhile, heat olive oil in a large skillet over medium heat. Once hot, add squash and season with salt. Cook until tender, about 5 minutes. Transfer to a plate.
- In the same skillet, melt butter over medium heat. Add garlic and chile flakes, cooking until fragrant, about 30 seconds. Add milk and summer savory and bring to a gentle simmer. Add brie and stir until smooth. Toss cooked pasta and sautéed squash into the sauce, adding reserved pasta water to thin the sauce as desired. Serve immediately.