Irresistible Yellow Squash Pasta That’s Creamy and Quick

Ingredients

• 8 ounces of pasta (spaghetti, penne, or gluten-free)
• 2 medium yellow squashes, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 cup heavy cream or a dairy-free alternative
• ½ cup grated Parmesan cheese or a dairy-free cheese substitute
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs (basil, oregano, thyme)
• Fresh basil leaves, for serving
• Additional grated cheese, optional

Instructions

1. Cook the Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water before draining.
2. Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced yellow squash and sauté for about 5-7 minutes until tender and lightly browned.
3. Add Garlic and Tomatoes: Stir in the minced garlic and cook for an additional 1 minute. Then add the halved cherry tomatoes and cook until softened, about 3-4 minutes.
4. Prepare the Sauce: Reduce the heat to low and pour in the heavy cream. Add the grated Parmesan cheese and stir until melted and creamy. If the sauce is too thick, gradually add some reserved pasta water.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat. Season with salt, pepper, and dried herbs to taste. Cook for an additional 2-3 minutes over low heat.
6. Serve: Remove from heat and garnish with fresh basil and additional cheese if desired. Serve immediately.

Nutrition