Delish both warm and chilled, this colorful summer style pasta dinner is perfect as the weather warms up.
Quick and easy vegetable filled pasta dinner you will love with all the bounty of Summer produce.
Summer Squash Bowtie Pasta
Servings
8 Servings
Ingredients
- 1 pound bowtie pasta
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 2 medium zucchini thinly sliced
- 2 yellow crookneck squash thinly sliced
- 2 medium tomatoes chopped
- ½ cup basil chopped
- ½ cup crumbled feta cheese
- ¼ cup shredded Parmesan cheese
- 1 lemon juiced
- ½ teaspoon Kosher salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain well and set aside.
- Heat oil in a large sauté pan over medium-high heat. Add garlic, zucchini, and squash and sauté 3 to 5 minutes or until just tender. Remove from heat and stir in tomatoes.
- In a large bowl, combine cooked squash and tomatoes with pasta, basil, cheese, lemon juice, salt and pepper and toss well to combine. Serve warm or refrigerate until cool and serve chilled.
I made this last night, almost exactly as written, except that I had only two zucchini and 12 oz pasta. I sliced zucchini really thin in food processor and it worked fine. The dish was AMAZING! Lemon, garlic and basil, all fresh, seemed to make it zing!
I prefer 10 minutes
It is best if dressed that day, I would get everything ready and keep the pasta and veggies separate and the dressing separate but all in the fridge, then the morning of the day you are serving combine and since everything will be cold already it won’t need very long.
Serving Saturday night for first night Shavuot. Is it better to dress it 10 minutes before serving or dress it 24 hours before? won’t have time to sit and marinate.
can this be made 2 days in advance with the dressing?
Sounds great! At what point do I add the lemon juice?
Also, I could only find lightly dried Basil at the grocery store, will this work? Should I cook it along with the squash to help bring it back to life?
Oh nice question, the lemon should be added for freshness at the end with salt and pepper and yes I would add it to squash while cooking.