Summer Squash Pasta Skillet (Printable)

Vibrant skillet with summer squash, tomatoes, and fresh herbs in a light sauce for quick weeknight dinners.

# Ingredient List:

→ 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
10 - Salt and black pepper to taste

→ Herbs

11 - 1/4 cup fresh basil leaves, torn
12 - 2 tbsp chopped fresh parsley

# How to Make:

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 2-3 minutes until softened.
03 - Stir in minced garlic and cook 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 4-5 minutes until just tender.
05 - Stir in cherry tomatoes and cook 3 minutes until they begin to soften and release their juices.
06 - Add drained pasta to the skillet. Toss everything together, adding reserved pasta water a splash at a time to create a light sauce that coats the pasta.
07 - Remove from heat. Stir in Parmesan if using, plus fresh basil and parsley. Taste and adjust seasoning. Serve hot with additional herbs and cheese as desired.

# Helpful Tips:

01 -
  • Everything cooks in one skillet, so you have minimal cleanup and maximum flavor
  • The summer squash stays tender-crisp instead of turning into mush
  • It comes together in under 40 minutes but tastes like it took all afternoon
02 -
  • Do not overcrowd the pan when cooking the squash or they will steam instead of getting that nice tender texture
  • The pasta water is crucial, it contains starch that helps create a velvety sauce rather than separate oily liquid
03 -
  • If your squash feel especially watery, sprinkle the slices with salt and let them sit for 15 minutes before cooking to draw out excess moisture
  • A splash of white wine or lemon juice right before adding the pasta brightens the whole dish

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