Summer Squash Farfalle

Summer Squash Farfalle

  • Prep:
  • Cook Time: 20 min
  • Total: 20 min
  • Serving: Makes 4 to 6 servings

summer squash farfalleSummer squash makes a delicious accompaniment to a light summertime meal. Whether eaten raw or cooked, they add a great flavor and texture to any dish and, of course, have loads of health benefits.


  • 1, 16-ounce box farfalle pasta
  • 1 yellow squash
  • 1 crookneck squash
  • 1 white onion, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup extra-virgin olive oil
  • 1 tomato, diced
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1/4 cup balsamic vinegar
  • 1/2 cup Parmesan cheese
  • 1 tablespoon fresh basil leaves, chiffonade


  1. Bring a large pot of water to a boil and cook pasta according to package directions until al dente. Drain and reserve.
  2. Meanwhile, poke holes in both squash and place on a grill pan. Grill until tender, about 10 to 15 minutes, flipping to cook all sides. Remove squash and let cool. When cool enough to handle, cut squash into cubes.
  3. Sauté onion and pepper in 1 tablespoon hot oil until onions are translucent. Add squash cubes and heat through. Mix in tomatoes and garlic and sauté until garlic is tender.
  4. Add pasta to skillet with vegetables and season with red pepper flakes, salt, and pepper. Drizzle vinegar and remaining olive oil over top and cook until mixture is heated through, 3 to 4 minutes. Top pasta with cheese and basil.


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