Summer Squash Pasta Skillet (Print)

Tender summer squash and cherry tomatoes create a light, flavorful sauce in this quick one-pan pasta with fresh herbs.

# 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

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 Tips:

01 -
  • Everything cooks in one skillet, which means minimal dishes and maximum flavor concentration
  • The sauce creates itself from the vegetables releasing their juices into the pasta water
  • Ready in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • Dont skip reserving the pasta water—its the difference between a cohesive dish and dry pasta with vegetables
  • Slice your squash evenly so some pieces dont turn to mush while others stay raw
  • The pasta continues cooking in the skillet, so drain it slightly before al dente
03 -
  • Dont overcrowd the skillet or the vegetables will steam instead of sauté
  • Grate your own Parmesan instead of using pre-grated for better melting
  • Let the skillet rest off heat for 2 minutes before serving so flavors settle

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