Summer Pasta with Yellow Squash and Sun Dried Tomatoes
A vibrant summery pasta packed with veggies and cheese.
Servings 4
Ingredients
- 16 ounces dried spaghetti or angel hair pasta
- 2 tablespoons olive oil
- 1 pound yellow summer squash sliced
- 2/3 cup jarred sun dried tomatoes drained and chopped
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 1/2 teaspoon Italian seasoning or 1/2 teaspoon each dried oregano, basil, and thyme
- 1/2 cup grated Parmesan* cheese
Instructions
- Bring a large pot of water to boil. Add pasta and cook about 2 minutes shorter than the time on the package (so if the package suggests cooking for 5 minutes, cook for 3 instead). The pasta should be cooked not quite al dente, for it'll finish cooking in the sauce. Reserve 1 cup pasta water, drain pasta, and set aside.
- Heat olive oil in a large Dutch oven or pot over medium high heat.
- Add summer squash and sun dried tomatoes to the olive oil, and cook, stirring occasionally, until squash has softened and reduced in size, about 15 minutes.
- Add garlic, red pepper flakes, salt, and spices, and cook until fragrant, about 1 minute.
- Add pasta, and toss into veggies. Add 1/2 cup reserved pasta water and the Parmesan, and toss to combine. The pasta sauce should be clinging to the noodles, though you may need to add a bit more pasta water if not.
- Serve immediately topped with additional grated Parmesan.
Notes
*Not all Parmesan is vegetarian; traditional Parmesan from Europe is made using animal rennet. Be sure to check the label when purchasing Parmesan to ensure you buy Parmesan using vegetable rennet if you're a vegetarian.