Pasta with Summer Squash and Zucchini
Savor the vibrant flavors of summer with this Pasta with Summer Squash and Zucchini recipe—a light yet satisfying dish that highlights the season’s freshest produce. Tender spaghetti is tossed in a delicate olive oil-based sauce infused with the warmth of garlic and a hint of red pepper flakes. Sweet summer squash, crisp zucchini, and juicy cherry tomatoes create a medley of vibrant colors and textures, while fresh basil and Parmesan cheese add fragrant, savory notes. Perfect for a quick weeknight dinner or a breezy al fresco meal, this 35-minute recipe brings together simplicity and bold summer flavors in every bite. Serve it as a vegetarian main or pair it with grilled proteins for a complete feast.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 pcs garlic cloves, minced
- 1 medium summer squash, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.5 tsp red pepper flakes
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, freshly grated
- to taste salt
- to taste black pepper
- 0.5 cup pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the summer squash and zucchini slices to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the cherry tomatoes and red pepper flakes to the skillet. Cook for another 2-3 minutes until the tomatoes soften slightly.
Season the vegetable mixture with salt and black pepper to taste.
Add the cooked spaghetti to the skillet along with 1/4 cup of the reserved pasta water. Toss to combine, adding more pasta water if needed to create a light sauce.
Stir in the fresh basil leaves and grated Parmesan cheese, tossing until evenly combined.
Serve the pasta warm, topped with additional Parmesan cheese, fresh basil, and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 16.2 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1510 mg | 116% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
