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Pasta with Summer Squash and Tomatoes

Dish Type: Pasta, Risotto and Polenta


  • 1lb Whole Wheat Bowtie Pasta (I used Barilla Plus)
  • 1 pint Grape Tomatoes, halved
  • 3-4 small Yellow Squash, halved lengthwise and cut into half-inch chunks
  • 1 large clove Garlic, minced (I used the elephant garlic I got from the farmers market)
  • ½ cup Fresh Basil leaves, roughly chopped
  • Kosher salt
  • 3 tablespoons Canola oil
  • 2 tablespoons Balsamic vinegar
  • ¼ tsp Crushed Red Pepper flakes


Toss the squash with a tablespoon of kosher salt, then set in a colander over a large bowl for 30 minutes so that some water will be released into the bowl. Once the time is up, dry the squash with paper towels and brush off excess salt.

Boil water for the pasta, add salt until it tastes like seawater. Add the pasta and cook until al dente.

While the pasta cooks, heat 1 Tbsp of the oil in a large skillet over medium-high heat. Once it’s shimmering, add the squash and saute for about 5 minutes. The goal is to get some nice color on the squash, so just move it around often enough to keep it from burning. Move the squash to a large plate.

Add another 1 Tbsp of oil to the pan, add the garlic and red pepper flakes and saute for a few seconds, until aromatic. Don’t let it burn! Add the squash back in and stir it in with the garlic and red pepper over medium-low heat to keep it warm while the pasta finishes.

Drain the pasta, combine with the squash mixture, balsamic vinegar, remaining 1 Tbsp oil, tomatoes, and basil. Mix well and adjust seasoning, if desired.

This recipe was inspired by Cooks Illustrated.

Read the blog post where this recipe originally appeared: Pasta with Squash Recipe

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