Summer squash and tomato farfalle pasta is a light pasta dish highlighting seasonal summer ingredients. Yellow squash, zucchini and cherry tomatoes are tossed in a light sauce and topped with fresh basil. This simple weeknight recipe has bright flavors and can be made in under 30 minutes!
Note: this recipe was originally published on Aug 24, 2020. It was republished with updated photos and helpful step by step instructions on June 15, 2024. The only part of the recipe that changed was the addition of nutritional yeast!
I always feel inspired by the bounty of fresh produce during the summer months. This pasta with yellow squash and tomatoes is perfect to make when you have an abundance of zucchini, yellow squash and cherry tomatoes. Often by the end of summer those with a garden have a plethora of produce. If you fall into this category, this summer pasta dish is calling your name!
Summer squash pasta is loaded with healthy veggies! It pairs especially well with refreshing green gazpacho, simple lentil arugula salad, quick air fryer corn, or a basil lemon martini.
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Why You'll Love This Recipe
- Zucchini, yellow squash and tomatoes are the stars of this dish! This recipe is perfect when you have an abundance of these summer veggies.
- This farfalle pasta recipe is made without cream or butter, making it completely vegan. You can choose your own way to garnish it with vegan parmesan or regular parmesan if you’re not vegan.
- The farfalle pasta, also known as bow tie pasta, is such a fun shape! Feel free to use your favorite pasta here but this is certainly one of mine!
Ingredient Notes
- Farfalle pasta - also known as bow tie pasta! This fun pasta shape is my favorite to use but feel free to use what you like! I do think this recipe works better with shorter pasta rather than long noodles. Don’t forget to reserve ½ cup of pasta water to add to the sauce!
- Summer squash - zucchini and yellow squash both below to the summer squash family! They are the subject of this beautiful dish.
- Cherry tomatoes - juicy, vibrant tomatoes are perfect for this dish.
- Sun-dried tomatoes - I recommend using sun-dried tomatoes packed in oil. They complement the fresh tomatoes and add sweetness to the dish.
- White wine - this adds a bright flavor to the dish. You can swap in veggie broth if desired.
- Nutritional yeast - adds a ton of nutrients and a cheesy flavor to the sauce.
- Lemon - the juice of half a lemon helps brighten this dish.
- Basil - fresh basil ties all the flavors together, really giving it the summer flavors!
- Spices - this dish is simple using only thyme, red pepper flakes, salt and black pepper.
Substitutions and Variations
- Creamy - add 1 (15) oz can of light coconut milk (instead of the pasta water) for a creamy, saucy vegan pasta dish.
- Spicy - increase the amount of red pepper flakes to ½ teaspoon.
- Roasted garlic - add in a head of roasted garlic to the sauce to add more depth of flavors. Roasted garlic is easy to make in the air fryer!
- Roasted squash - you can opt to roast the veggies or even air fry them instead of sauteeing them.
- Gluten-free - make sure to use gluten-free pasta.
- Without wine - you can swap out the white wine for veggie broth.
- With cheese - if you’re not vegan, free to add in goat cheese or a dollop of ricotta to create a creamy sauce.
- Caramelized onions - saute 3 yellow onions over medium-low heat for about 40 minutes before starting this recipe. This will add a ton of flavor but it also takes much longer!
Step by Step Instructions
Cook the bow tie pasta according to package directions. Make sure to salt the pasta water and reserve ½ cup of pasta water BEFORE straining it.
Saute the zucchini, yellow squash, salt, thyme and red pepper flakes in olive oil over medium-high heat until softened. It will take around 8-10 minutes.
Add the sun-dried tomatoes, cherry tomatoes and garlic. Saute for another 2 minutes until fragrant. Add in the white wine and let it reduce for about 5 minutes. Gently prod the cherry tomatoes with a spoon or fork to encourage them to bust (break open) if they have not already done so.
Reduce the heat to low. Add in the reserved pasta water, nutritional yeast and lemon juice. Stir well until it forms a light cohesive sauce.
Add in the cooked farfalle and gently mix the pasta into the sauce and sauteed summer squash.
Top it all off with freshly sliced basil and black pepper. You can also add vegan parmesan cheese or regular parm if desired.
Hint: I always recommend salting your pasta water for maximum flavor!
Storing and Reheating
Store zucchini summer pasta in an airtight container in the fridge. Since this is a lighter sauce, the pasta will absorb a lot of the sauce the longer it sits. While it will still have good flavor, it may appear to be a bit dry when enjoying it as leftovers. Add a drizzle of extra-virgin olive oil, a small splash of veggie broth or lemon juice to the pasta to bring it back to life after a day or two. It will stay good for 4-5 days in the fridge.
Frequently Asked Questions
No, you can swap it out with vegetable broth!
Absolutely! Add in as many veggies as you want. You could also blend up some of the sautéed summer squash to add more of a silky sauce to this dish. Free free to add in other summer veggies as well!
Yes I recommend salting your pasta water for this recipe. While this totally depends on your salt preference I think salting the water brings flavor to the bow tie pasta, as well as the sauce we make from the reserved pasta water.
Summer Squash and Tomato Farfalle Pasta
Ingredients
- 1 lb farfalle bow tie pasta
- ½ cup reserved pasta water set aside before draining the pasta
- 1 tablespoon olive oil
- 2 medium zucchinis sliced into half circles or quartered
- 1 medium yellow squash sliced into half circles or quartered
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried thyme
- 3 tablespoon sun-dried tomatoes in oil roughly chopped
- 1 pint of cherry tomatoes
- 4-5 cloves of garlic minced
- ½ cup white wine or vegetable broth
- 3 tablespoon nutritional yeast
- ½ lemon juiced
- ½ cup fresh basil roughly chopped
- Freshly ground black pepper to taste
Optional Toppings:
- Vegan parmesan cheese
- Parmesan cheese or goat cheese
Instructions
- Cook the bow tie pasta according to package directions. Make sure to salt the pasta water and reserve ½ cup of pasta water BEFORE straining it.
- Sauté the zucchini, yellow squash, salt, thyme and red pepper flakes in olive oil over medium-high heat until softened. It will take around 8-10 minutes.
- Add the sun-dried tomatoes, cherry tomatoes and garlic. Saute for another 2 minutes until fragrant.
- Add in the white wine and let it reduce for about 5 minutes. After 5 minutes, gently prod the cherry tomatoes with a spoon or fork to encourage them to bust (break open) if they have not already done so.
- Reduce the heat to low. Add in the reserved pasta water, nutritional yeast and lemon juice. Stir well until it forms a light cohesive sauce.
- Add in the cooked farfalle and gently mix the pasta into the sauce and sautéed summer squash.
- Top it all off with freshly sliced basil and black pepper. You can also add vegan parmesan cheese or regular parm if desired.
Notes
- Free free to add in more veggies such as onions, spinach or broccoli!
- For a creamy sauce, add in a 1 (15) oz can of light coconut milk.
- To make this recipe gluten-free use a gluten-free pasta.
- Add more red pepper flakes for a spicier version.
- Check out my recipe for homemade vegan parmesan cheese!
RayeAnn says
I tried this recipe last night and it was a tremendous success! I upped the red pepper flakes to around 1/2 teaspoon to up the heat and it came out perfectly.
I was also pleasantly surprised at how easy it was to use the white wine! I’ve felt intimidated at the thought of using it in the past, but this couldn’t have been easier or tastier. Summer squash bow tie pasta is definitely a new lunch and dinner time staple for me! 🙂
Emily Toshiko says
RayeAnn, thanks for the comment! Adding extra red pepper flakes sounds like a good move. Cooking with wine can be intimidating at first but I'm so glad you gave it a try! 🙂