Summer Squash Pasta Skillet (Print Version)
Tender squash and tomatoes tossed with pasta in a light herb sauce. Ready in 35 minutes.
# What You 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
07 - ½ cup freshly grated Parmesan cheese
→ Pantry Staples
08 - 2 tablespoons extra-virgin olive oil
09 - ½ teaspoon crushed red pepper flakes
10 - Salt and black pepper to taste
→ Fresh Herbs
11 - ¼ cup fresh basil leaves, torn
12 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add summer squash and zucchini to the skillet. Season with salt, pepper, and red pepper flakes. Cook for 4–5 minutes until just tender.
04 - Stir in halved cherry tomatoes and cook for about 3 minutes until they begin to soften and release their juices.
05 - Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water a splash at a time as needed to create a light sauce coating the pasta.
06 - Remove from heat. Stir in Parmesan cheese, basil, and parsley until combined. Taste and adjust seasoning if needed. Serve hot with additional herbs and cheese on top.
# Expert Tips:
01 -
- The vegetables create their own silky sauce as they cook down
- Everything happens in one pan so cleanup is basically nothing
- It captures the exact taste of summer in under 40 minutes
02 -
- Do not skip reserving the pasta water because that starchy liquid is what makes the sauce cling to every bite
- Cherry tomatoes work better here than regular tomatoes because they hold their shape while still releasing juices
03 -
- Slice your vegetables evenly so they all cook at the same rate
- Have all your ingredients prepped before you start because the cooking goes fast