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bowl of summer squash bow tie pasta

Summer Squash Bow Tie Pasta

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  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 Servings 1x


Summer squash bow tie pasta is a great way to use up those summer veggies in a quick and easy recipe.


  • 1 tbsp olive oil
  • 2 medium zucchinis, chopped into quarters
  • 1 medium yellow squash, chopped into quarters
  • ¼ tsp salt
  • ¼ tsp red pepper flakes
  • ¼ tsp dried thyme
  • 2 tbsp sun-dried tomatoes, chopped
  • 1 pint of cherry tomatoes, halved
  • 4-5 cloves of garlic, minced
  • ½ cup white wine
  • 1 lemon, cut into wedges
  • ½ cup fresh basil, roughly chopped
  • Freshly ground black pepper
  • Parmesan cheese (optional)


  1. Cook the bow tie pasta according to package directions.
  2. In a large pan, heat the olive oil over medium-high heat.  Add the zucchini, yellow squash, salt, red pepper flakes, thyme and sun-dried tomatoes.  Sauté over medium-high heat for 5 minutes, stirring occasionally.
  3. Next, drop the heat down to medium and add the cherry tomatoes and garlic. Sauté for one minute (garlic should be fragrant).
  4. Add the white wine and let it simmer for about 5 minutes.
  5. Add the bow tie pasta back to the large pan (or use a large bowl).
  6. To serve: top each bowl with fresh basil, a few grinds of black pepper, a squeeze of fresh lemon and parmesan cheese (optional).