Summer Squash Pasta Skillet (Printable Format)

Tender squash and tomatoes mingle with pasta and fresh herbs in this quick, vibrant skillet perfect for busy weeknights.

# 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 (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 before draining.
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.
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 - Stir in cherry tomatoes and cook for 3 minutes until they begin to soften and release their juices.
06 - Add drained pasta to the skillet and toss to combine. Add 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 cheese (if using), basil, and parsley. Taste and adjust seasoning. Serve hot, garnished with additional herbs and cheese if desired.

# Expert Suggestions:

01 -
  • It captures everything glorious about summer produce in one pan
  • The pasta water trick creates the silkiest light sauce without any cream
02 -
  • That pasta water is liquid gold, dont dump it down the drain
  • Summer squash releases water as it cooks, so dont add too much extra liquid
03 -
  • Use a vegetable peeler to shave extra Parmesan on top instead of grating it
  • Let the skillet sit undisturbed for a minute before serving to develop those golden crispy bits at the bottom

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