Save My neighbor tossed a canvas bag of summer squash over the fence one Saturday morning, and I knew I had about two days before they turned soft. I rifled through the pantry, found a box of penne, and decided to make something that didn't require a recipe or much thought. What came together in that skillet was bright, easy, and tasted like the kind of meal you'd want to eat outside with your feet bare. I've been making it ever since, whenever the farmers market leaves me with more zucchini than plans.
I made this for a friend who claimed she didn't like zucchini, and she went back for seconds without realizing what she was eating. There's something about the way the squash softens and soaks up garlic and olive oil that makes it completely different from the sad, steamed version most people remember. The tomatoes burst and create their own little sauce, and the basil added at the end smells like summer in a handful. She asked for the recipe before she even finished her bowl.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges grab onto the vegetables and olive oil better than long noodles, and they're easier to twirl onto a fork without making a mess.
- Zucchini and yellow squash: Slicing them into half-moons keeps them from getting mushy, and using both adds color and a slightly sweeter flavor than zucchini alone.
- Cherry or grape tomatoes: They're already sweet and juicy, so halving them lets them collapse into a quick, fresh sauce without any effort.
- Extra virgin olive oil: This is not the time for the cheap stuff, it carries all the flavor and coats everything with a silky richness.
- Garlic: Minced fine and sautéed just until it smells good, not until it turns brown and bitter.
- Kosher salt and black pepper: Season the pasta water generously and taste the vegetables as you go, they need more salt than you think.
- Fresh basil leaves: Torn or sliced at the last second so they stay bright green and aromatic, dried basil won't give you the same lift.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that makes the whole dish more interesting.
- Parmesan cheese: A handful stirred in at the end adds a salty, nutty finish, but you can skip it entirely and the dish still shines.
- Lemon zest: Just a little grated over the top brightens everything and makes it taste more alive.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it's al dente, with a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it's the secret to making everything come together later.
- Sauté the Garlic:
- Heat olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells amazing but hasn't taken on any color. If it browns, it turns bitter and there's no coming back from that.
- Cook the Squash:
- Add the zucchini and yellow squash to the skillet and let them cook for four or five minutes, stirring now and then, until they're just tender but still have a little structure. You want them soft enough to eat but not falling apart into mush.
- Add the Tomatoes:
- Toss in the halved tomatoes along with the salt, pepper, and red pepper flakes if you're using them, and cook for another few minutes until the tomatoes start to collapse and release their juices. The skillet should look glossy and smell like a garden.
- Toss with Pasta:
- Turn the heat down to low and add the drained pasta right into the skillet with the vegetables, tossing everything together and adding splashes of that reserved pasta water until the sauce clings to every piece. It should look silky, not dry or soupy.
- Finish and Serve:
- Stir in the fresh basil and Parmesan if you're using it, taste for seasoning, and adjust with more salt or pepper as needed. Serve it in bowls with extra basil and a little lemon zest grated over the top for brightness.
Save One evening I served this to a group of friends on the back porch, and we ate it straight from the skillet with forks and cold white wine in mismatched glasses. Nobody cared that it wasn't fancy or plated, and we finished every bite while the sun went down. It's the kind of dish that doesn't need an occasion, it just needs good vegetables and people who are hungry.
How to Pick the Best Vegetables
Look for zucchini and squash that are firm and small to medium in size, the big ones are full of water and seeds and turn mushy when you cook them. The skin should be smooth and bright, without soft spots or wrinkles. For tomatoes, choose ones that feel heavy for their size and smell sweet at the stem end, that's where the flavor lives. If your farmers market has heirloom varieties, grab those, they'll add even more color and complexity to the dish.
What to Do with Leftovers
This pasta reheats better than most because the vegetables stay relatively firm and the olive oil doesn't separate. I reheat it gently in a skillet with a splash of water or broth, stirring until it's warmed through, and sometimes I'll crack an egg into the center and let it cook until the white sets. You can also eat it cold as a pasta salad, tossed with a little extra lemon juice and a handful of arugula. It keeps in the fridge for up to three days, though it rarely lasts that long in my house.
Ways to Make It Your Own
If you have other vegetables that need using, throw them in: bell peppers, spinach, green beans, or even thinly sliced fennel all work beautifully. You can stir in a handful of fresh mozzarella or ricotta at the end for creaminess, or add a spoonful of pesto if you have it. For more protein, toss in white beans, chickpeas, or grilled chicken. The base is flexible, and as long as you keep the olive oil, garlic, and fresh herbs, it will taste like summer no matter what else you add.
- Try stirring in a handful of baby spinach or arugula right at the end for extra greens.
- Add a squeeze of lemon juice along with the zest for a brighter, tangier finish.
- Top with toasted pine nuts or slivered almonds for a little crunch and richness.
Save This is the dish I make when I want something that feels nourishing without any fuss, and it never disappoints. It reminds me that the best meals don't need to be complicated, they just need to taste like themselves.
Cooking Guide
- → Can I prepare this dish ahead of time?
Yes, you can slice the vegetables and cook the pasta in advance. Store them separately in the refrigerator for up to 2 days. Reheat gently before combining and finishing with fresh basil and olive oil just before serving for the best flavor and texture.
- → What pasta shapes work best for this dish?
Penne, fusilli, or rigatoni are ideal choices as their shapes trap the vegetable pieces and light olive oil sauce. Short pasta works better than long noodles for even distribution of vegetables throughout each bite.
- → How do I make this vegan?
Simply omit the Parmesan cheese or substitute it with a plant-based Parmesan alternative. All other ingredients are naturally vegan-friendly. The pasta water creates a silky sauce that adds richness without dairy.
- → Can I add other vegetables to this dish?
Absolutely. Bell peppers, spinach, eggplant, or asparagus are wonderful additions. Add firmer vegetables like bell peppers early in cooking, and delicate ones like spinach near the end to maintain their texture and flavor.
- → What should I serve alongside this pasta?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully. Serve with crusty garlic bread and a fresh green salad. For dessert, consider a light lemon-based treat to complement the fresh, summery flavors.
- → How do I prevent the pasta from sticking together?
After draining, reserve pasta water before combining with vegetables. Toss the pasta with vegetables and add pasta water gradually—this creates a silky coating that prevents clumping while enhancing the sauce consistency.