This is such a perfect summer recipe. Summer Squash Pasta combines the fresh vegetables I love with garlicky flavor and whole wheat pasta. I adapted this recipe* and I encourage you to do the same. You can always make it exactly the way described below, or you can switch things up according to what you like, what you have on hand, and what’s most abundant in your garden!
*Scroll down to use print recipe feature and add to your Recipe Box.
For example, use only yellow squash, or only zucchini. Add extra tomatoes. Use bowtie pasta or ziti instead of spaghetti–whatever you have on hand.
The flavors and the nutritional value are the best part of this summer pasta dish. Enjoy!
Summer Squash Pasta
Whole wheat spaghetti
4 cloves fresh garlic, minced
3 tablespoons fresh basil and parsley, chopped
Zucchini and squash, diced
2 small shallots, diced
Cherry tomatoes, halved
1. Cook pasta according to directions.
2. While pasta is cooking, brown garlic and start sauteing the shallots, zucchini, and squash.
3. While the vegetables are cooking (about 3-4 minutes), chop the herbs and tomatoes.
4. Add tomatoes and herbs. I used a mix of cherry tomatoes and romas diced because I didn’t have enough cherry. Cook the cherry tomatoes until the skins get soft.
5. Once the veggie mixture is done, add the pasta and toss.
6. Serve covered in fresh Parmesan.
- Whole wheat spaghetti
- 4 cloves fresh garlic, minced
- 3 tablespoons fresh basil and parsley, chopped
- Zucchini and squash, diced
- 2 small shallots, diced
- Cherry tomatoes, halved
- Cook pasta according to directions.
- While pasta is cooking, brown garlic, and start sauteing the shallots, zucchini, and squash.
- While the vegetables are cooking (about 3-4 minutes), chop the herbs and tomatoes.
- Add tomatoes and herbs. (I used a mix of cherry tomatoes and romas, diced, because I didn’t have enough cherry ones. A perfect example to use what you have on hand!)
- Cook the cherry tomatoes until the skins get soft.
- Once the veggie mixture is done, add the pasta and toss.
- Serve covered in fresh Parmesan.
*Recipe adapted from this Summer Squash Pasta dish by 5 Dollar Dinners.
