Summer Squash and Tomato Farfalle Pasta
Summer squash and tomato farfalle pasta is a light pasta dish highlighting seasonal summer ingredients. This simple weeknight recipe has bright flavors and can be made in under 30 minutes!
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!
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