Summer Squash Pasta Skillet (Print)
Tender squash and tomatoes with pasta in a light herb sauce
# Ingredient List:
→ 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
# How-To Steps:
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 Suggestions:
01 -
- Everything happens in one pan, meaning less cleanup and more time for wine
- The squash cooks down into this naturally creamy sauce without any heavy cream
02 -
- The first time I made this, I cooked the squash too long and ended up with mush, so watch them closely and err on the side of slightly crisp
- That pasta water makes the difference between a dish that tastes tossed together and one that tastes like a restaurant cooked it for you
03 -
- Cut all your vegetables before you start cooking because everything happens fast once the pan is hot
- Use a really large skillet so you have room to toss everything without making a mess