Summer Squash Pasta Skillet (Printable Version)
Tender squash and tomatoes tossed with pasta in a light herb sauce.
# What You'll Need:
→ Vegetables
01 - 2 medium yellow summer squash, sliced into half-moons
02 - 1 small zucchini, sliced into half-moons
03 - 1 pint cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1 small yellow onion, thinly sliced
→ Pasta
06 - 12 oz short pasta (penne, rotini, or fusilli)
→ Dairy (optional)
07 - ½ cup freshly grated Parmesan cheese (or vegan alternative)
→ Pantry
08 - 2 tbsp extra-virgin olive oil
09 - ½ tsp crushed red pepper flakes (optional)
10 - Salt and black pepper, to taste
→ Herbs
11 - ¼ cup fresh basil leaves, torn
12 - 2 tbsp chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook 2–3 minutes until soft.
03 - Stir in garlic and cook another 30 seconds until fragrant.
04 - Add summer squash and zucchini; season with salt, pepper, and red pepper flakes (if using). Cook 4–5 minutes until just tender.
05 - Add cherry tomatoes and cook, stirring, until they begin to soften and release juices (about 3 minutes).
06 - Add drained pasta to the skillet. Toss to combine, adding reserved pasta water a splash at a time as needed to create a light sauce.
07 - Remove from heat and stir in Parmesan (if using), basil, and parsley.
08 - Taste and adjust seasoning. Serve hot, garnished with extra herbs and more cheese if desired.
# Expert Advice:
01 -
- Everything cooks in one pan while pasta bubbles away, meaning minimal cleanup and maximum flavor concentration
- The vegetables create their own luscious sauce as they release moisture, so you dont need any heavy cream or complicated preparations
02 -
- Dont skip reserving that pasta water because its the secret ingredient that transforms vegetables and oil into a creamy sauce
- Keep the vegetables moving in the skillet so they develop golden color but dont turn to mush
03 -
- Cut your vegetables to roughly the same thickness so they finish cooking at the same time
- Grate your cheese fresh from a block because pre-grated cheese resists melting