Summer Squash Pasta Skillet (Print)
Tender summer squash and cherry tomatoes with fresh herbs create this vibrant one-pan pasta ready in 35 minutes.
# 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
# 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.
03 - Stir in garlic and cook another 30 seconds until fragrant.
04 - Add summer squash and zucchini; season with salt, pepper, and red pepper flakes (if using). Cook 4–5 minutes until just tender.
05 - Add cherry tomatoes and cook, stirring, 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.
07 - 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 Advice:
01 -
- Its the kind of dinner that comes together in the time it takes to boil water, perfect for those evenings when you want something nourishing but dont have the energy for a complicated cooking project
- The way the vegetables caramelize slightly in the skillet gives them a sweetness that you just cant get from roasting alone
02 -
- Reserving that pasta water is absolutely crucial—it's full of starch and helps create an emulsion that makes the sauce silky and cohesive instead of watery
- Don't overcrowd your skillet when cooking the vegetables—if they're piled too high they'll steam instead of getting those lovely golden edges
03 -
- If your squash seems especially watery, try salting the sliced vegetables for 10 minutes before cooking and pat them dry—this prevents the dish from becoming soupy
- Adding a splash of high-quality balsamic vinegar right at the end creates these amazing sweet and tangy notes that make the whole dish sing