Spicy Summer Squash and Pasta
Bursting with vibrant flavors and a hint of heat, this Spicy Summer Squash and Pasta recipe is the ultimate seasonal dish for weeknight dinners or casual gatherings. Al dente penne pasta is tossed with tender slices of yellow summer squash and zucchini, sautéed to golden perfection with fragrant garlic and a kick of red chili flakes. Sweet cherry tomatoes add a burst of juiciness, while fresh basil, tangy lemon juice, and a generous sprinkle of Parmesan cheese tie everything together into a light, yet satisfying, meal. Ready in just 40 minutes, this vegetable-packed pasta recipe is a perfect way to highlight fresh summer produce. Serve it with a crisp side salad and extra Parmesan for a dish that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 medium Yellow summer squash
- 2 medium Zucchini
- 3 tbsp Olive oil
- 1 tsp Red chili flakes
- 3 large Garlic cloves
- 1 cup Cherry tomatoes
- 1 cup Parmesan cheese, grated
- 0.5 cup Fresh basil leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 medium Lemon, juiced
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set aside.
While the pasta cooks, slice the summer squash and zucchini into half-moons about 1/4 inch thick.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic cloves and red chili flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the sliced summer squash and zucchini to the skillet. Sprinkle with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly golden.
Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they soften and release some of their juices.
Reduce the heat to low and stir in the cooked pasta. Toss everything together, gradually adding reserved pasta cooking water, a few tablespoons at a time, until the sauce lightly coats the pasta.
Remove the skillet from heat. Stir in the Parmesan cheese, fresh basil leaves, and lemon juice. Taste and adjust seasonings, adding more salt, pepper, or chili flakes as desired.
Serve immediately, garnished with extra Parmesan cheese and basil leaves, if desired. Enjoy!
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 7470 mg | 325% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 43.4 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1098 mg | 84% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2925 mg | 62% | |
*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.
