This quick and easy pasta dish will make yellow squash your new favourite vegetable! Full of flavour, light, and easy to throw together. Quick charred cherry tomatoes, loads of garlic and lemon, and sweet sautéed squash make this dish simple but seriously good. Fresh, bright, and just the right amount of cozy—it’s the kind of meal that feels effortless but tastes amazing. Plus it guarantees to use up all the squashes from your veggie box!
Ingredients 10
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Method 7
Cut the into halves or quarters, depending on their size, then thinly slice. Thinly slice the .
Choose a large, deep fry pan with a lid and place over high heat. Add a splash of , then throw in the whole . Sprinkle with and fry for 1-2 minutes, letting the skins blister, and tossing or stirring them occasionally, then remove from the fry pan and set aside
Wipe out the pan and return to a medium-low heat. Add and sliced , and sauté gently for 1-2 minutes until fragrant. Add the sliced , , , and , and sauté for 10 minutes until softened and starting to break down.
Meanwhile, cook to packet instructions. When ready, reserve 1 cup of pasta water then drain and set aside.
Turn heat to low then squeeze half the over the sautéed and gently stir through. Add the , about a third of the pasta water, and the grated and stir until the cheese and pasta water combine to make a silky sauce. Add more pasta water if needed.
Turn off the heat, add the and gently stir through.
Grate over some extra and serve.
Cornersmith's tips
Feel free to swap out the squash for zucchini here, or use a combination. The zucchini will break down a little more than the squash but both will have a similar flavour and texture.
Helpful tips
Notes
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