Summer Squash Pasta Skillet (Printable Version)

Tender summer squash and zucchini with cherry tomatoes in a light herb sauce, tossed with pasta for a quick healthy dinner.

# 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 - 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

# Directions:

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.
06 - 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 -
  • Everything happens in one skillet so cleanup is absolutely minimal
  • The squash stays tender but never mushy if you cook it just right
  • It tastes like summer on a plate but takes thirty five minutes max
02 -
  • The pasta water is crucial for creating that silky light sauce
  • Do not overcook the squash or it becomes mushy instead of tender
03 -
  • Cut your squash into evenly sized slices so everything cooks at the same speed
  • Let the pasta water reduce slightly in the skillet for a creamier texture

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