- Prep: –
- Cook Time: 20 min
- Total: 20 min
- Serving: Makes 4 to 6 servings
Summer 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
- Bring a large pot of water to a boil and cook pasta according to package directions until al dente. Drain and reserve.
- 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.
- 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.
- 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.