This is a light vegetarian pasta dish ready in just about 20 minutes. The fresh herbs and sweet cherry tomatoes bring a lot of vibrancy to this dish, the red pepper flakes add a nice kick.
Ingredients
8 oz (1/2 package) Fusilli pasta, or another similar size/shape
½ – 1 lb green and yellow summer squash (zucchini, yellow) I bet patty pan would be fantastic
½ lb cherry tomatoes
2 tablespoons olive oil
1 heaping tablespoon minced garlic
1 tablespoon finely sliced fresh basil / 2 tablespoons dried
1 tablespoon finely chopped fresh parsley / 2 tablespoons dried / 1 tablespoon freeze dried
¼ – ½ cup freshly grated Parmigiano Reggiano (I will always splurge on high quality cheese)
Salt, pepper, and red pepper flakes to taste
Directions
Prep the produce: Cut squash into bite sized pieces, slice tomatoes in half
To cut fresh basil, gather a few leaves, make a stack, roll tightly then slice to create ribbons
Coarsely chop the parsley (or use freeze dried)
Finely grate the Parmigiano Reggiano
Cook pasta according to package
In a large skillet add a tablespoon of olive oil, swirl to coat the entire bottom
Once the oil is hot, add the garlic and let cook for about 1 minute
Add the squash and cook for 3 minutes
Then add the tomatoes and cook for approx. 2 minutes
Add pasta, 1 tablespoon olive oil, basil, parsley, salt and pepper to skillet
Gently stir and add cheese, cook until cheese is melted
*I portion out the kids’ dinner before finishing with the red pepper flakes*
Serve warm and enjoy
Momandbabebites 