Summer Squash Pasta Skillet (Printer-Friendly)
Tender summer squash and zucchini with cherry tomatoes in a light sauce, tossed with pasta and fresh herbs for an easy weeknight meal.
# 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 - 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 (optional)
10 - Salt and black pepper, to taste
→ Herbs
11 - 1/4 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 directions until al dente. Reserve 1/2 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 and translucent.
03 - Stir in garlic and cook another 30 seconds until fragrant, being careful not to burn.
04 - Add summer squash and zucchini. Season with salt, pepper, and red pepper flakes if using. Cook 4-5 minutes until just tender-crisp.
05 - Add cherry tomatoes and cook, stirring occasionally, 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 that coats the pasta.
07 - Remove from heat. Stir in Parmesan if using, basil, and parsley. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra herbs and additional cheese if desired.
# Expert Advice:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The sauce creates itself from the vegetables releasing their juices into the starchy pasta water
02 -
- Reserving pasta water is the difference between a dry dish and a silky, cohesive one
- Don't overcrowd the skillet or the vegetables will steam instead of developing color
03 -
- Halve the cherry tomatoes before cooking so they release their juices faster
- Add a splash of white wine after the tomatoes burst for extra brightness