Summer Squash Pasta Skillet (Print Page)
Tender squash and tomatoes tossed with pasta in a light herb sauce for an easy weeknight meal.
# 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 (optional)
07 - 1/2 cup freshly grated Parmesan cheese or vegan alternative
→ Pantry
08 - 2 tbsp extra-virgin olive oil
09 - 1/2 tsp crushed red pepper flakes
10 - Salt and black pepper to taste
→ Herbs
11 - 1/4 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 directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced onion and cook for 2–3 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Add summer squash and zucchini to the skillet. Season with salt, pepper, and red pepper flakes if using. Cook for 4–5 minutes until just tender-crisp.
05 - Add halved cherry tomatoes and cook, stirring occasionally, for about 3 minutes until they begin to soften and release their juices.
06 - Add drained pasta to the vegetable mixture. Toss everything together, adding reserved pasta water a splash at a time as needed to create a light, cohesive sauce.
07 - Remove from heat. Stir in Parmesan cheese if using, along with torn basil and chopped parsley. Taste and adjust seasoning as needed. Serve hot with additional herbs and cheese on the side if desired.
# Expert Tips:
01 -
- Everything happens in one skillet which means minimal cleanup and maximum flavor absorption
- The sauce creates itself as the vegetables release their juices into the pasta water
02 -
- Do not skip reserving the pasta water because it is essential for creating that light silky sauce that clings to every bite
- Add the herbs at the very end off the heat so they stay bright and fresh rather than wilting into nothing
03 -
- Use gluten-free pasta if needed and adjust cooking time accordingly as it can become mushy faster
- For a vegan version simply omit the Parmesan or use a plant-based alternative that melts well