Quick Vegetarian Pasta with Zucchini and Yellow Squash

This is a delicious vegetarian pasta dish with yellow squash and zucchini that is ready in under 30 minutes. I use lots of parsley, which I highly recommend.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 418 Calories

Ingredients

• salt to taste
• 2 cloves garlic, minced
• 1 (8 ounce) package spaghetti
• freshly ground black pepper to taste
• 1 bunch chopped fresh parsley
• 2 tablespoons olive oil, or as needed
• 1 cup finely grated Pecorino Romano cheese
• 2 ⅓ cups yellow squash, cubed
• 2 ⅓ cups zucchini, cubed

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter in the oven to warm.

Step 2

Place yellow squash and zucchini in a colander in the sink, season with salt, and allow to drain.

Step 3

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to the warm serving platter.

Step 4

Meanwhile, heat olive oil in a large skillet and cook yellow squash and zucchini until softened and lightly brown on all sides, 5 to 10 minutes. Add garlic and parsley and season with pepper. Cook for 1 minute. Add to spaghetti on the platter and sprinkle with 1/2 the Pecorino Romano cheese. Serve with remaining Pecorino Romano cheese.