Summer Squash Pasta Skillet (Printable)

Tender squash and tomatoes with pasta in a light herb sauce

# 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 - 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 Make It:

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. Stir in garlic and cook another 30 seconds until fragrant.
03 - Add summer squash and zucchini; season with salt, pepper, and red pepper flakes (if using). Cook 4–5 minutes until just tender.
04 - Add cherry tomatoes and cook, stirring, until they begin to soften and release juices (about 3 minutes).
05 - 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. Remove from heat and stir in Parmesan (if using), basil, and parsley. Taste and adjust seasoning. Serve hot, garnished with extra herbs and more cheese if desired.

# Expert Tips:

01 -
  • The vegetables practically cook themselves down into a light sauce that clings beautifully to every piece of pasta
  • Its ready in 35 minutes but tastes like something that simmered all afternoon
  • You can easily swap ingredients based on what languishing in your crisper drawer
02 -
  • The pasta water is not optional it contains starch that helps bind the vegetables into a cohesive sauce
  • Do not overcrowd the skillet or the vegetables will steam instead of developing those nice caramelized edges
  • Summer squash releases a lot of water as it cooks, so do not be tempted to add more liquid than the pasta water requires
03 -
  • If the cherry tomatoes are not bursting on their own after a few minutes, gently press them with the back of your spoon to release their juices
  • The pasta water should be added gradually, one splash at a time, until you reach your desired consistency

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