Description
A vibrant, flavor-packed pasta dish featuring summer squash and cherry tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz penne pasta
- 2 medium summer squash, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prep the Veggies: Start by washing the summer squash and slicing it into half-moons. Halve the cherry tomatoes as well.
- Cook the Pasta: In a large pot, bring salted water to a boil and add the penne pasta. Cook until al dente, then drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, add the olive oil. Sauté the minced garlic for about 30 seconds or until fragrant.
- Add Vegetables: Toss in the sliced summer squash and halved cherry tomatoes. Cook for 5-7 minutes, stirring occasionally.
- Combine Everything: Add the cooked pasta to the skillet along with the grated Parmesan cheese. Mix well.
- Season and Serve: Season with salt, pepper, and fresh basil before serving hot.
Notes
Garnish with extra basil or Parmesan. Pairs well with a green salad and garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg