Pasta with Summer Squash and Herbs

Pasta with Summer Squash and Herbs

Recipe by Planted Places

This recipe is made extra special with Cherry Tomatoes, Basil, Parsley, and Oregano from the farm garden wall.


  • 1 pound spaghetti

  • 1 ½ pounds zucchini and other summer squash, cut into 1/2- inch thick pieces

  • 1 cup cherry tomatoes

  • ½ large onion

  • Kosher salt and black pepper

  • 4 tablespoons olive oil

  • 3 garlic cloves, thinly sliced

  • ½ teaspoon red-pepper flakes

  • ½ cup grated Pecorino or grated Parmesan cheese, plus more for serving

  • 1 ½ cups roughly chopped herbs: basil, Italian parsley, and oregano

  • Flaky salt, for serving (optional)


  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil.
  • Add pasta and cook until it is just under al dente, 1 minute less than the package directions.
  • Drain, reserving 1 cup of the pasta cooking water.
  • Meanwhile, prepare the zucchini or other squash.
  • Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the onions.
  • Saute till barley translucent and add the squash in one layer and cook undisturbed until it begins to turn golden brown, about 3 minutes.
  • Season chunks with salt, pepper, and herbs. Flip and cook for 2 to 3 minutes more.
  • Add tomatoes in batches to the center of the pan to soften then remove.
  • Add the pasta to the skillet, and toss to combine.
  • Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky.
  • If needed, add an additional ¼ cup of pasta water or more to loosen.
  • Season with flaky salt, if desired.


  • Adapted from Colu Henry’s Lemony Pasta With Zucchini and Fresh Herbs

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