Summer Squash Pasta Skillet (Printable version)
Tender squash and cherry tomatoes with pasta in a light herb sauce.
# List of ingredients:
→ 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 or vegan alternative
→ Pantry
08 - 2 tbsp extra-virgin olive oil
09 - ½ tsp crushed red pepper flakes
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 for 2–3 minutes until soft.
03 - Stir in garlic and cook for another 30 seconds until fragrant.
04 - Add summer squash and zucchini; season with salt, pepper, and red pepper flakes. Cook for 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, 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, so cleanup is practically nonexistent
- The vegetables release their natural juices into a light sauce that coats every bite
02 -
- Don't skip reserving the pasta water—starch is what makes a pan sauce cling and emulsify
- Cherry tomatoes work better than large ones here because they hold their shape while still releasing juices
03 -
- If the squash feels especially watery, sprinkle the slices with salt and let them sit for 10 minutes before cooking
- Tear the basil leaves right before adding them—cutting with a knife makes them turn dark faster