Summer Veggie Pasta Skillet is a quick and healthy supper that uses up the bounty of summer veggies in your fridge!
Broccoli, cherry tomatoes, corn, yellow squash, and basil are sauteed then tossed with pasta in a light and creamy sauce. Satisfying, healthy, feel good food.
Summer Veggie Pasta Skillet
4oz uncooked short pasta like cellentani, penne, or rotini
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
2 green onions, chopped
1/4 teaspoon red chili pepper flakes
salt & pepper
1 cup broccoli florets
1 cup sliced yellow squash
1 cup halved grape or cherry tomatoes
1 cup corn kernels (fresh or frozen-then-thawed)
1/2 cup packed basil, sliced thin and divided
1/4 cup + 2 Tablespoons half & half
2 Tablespoons grated parmesan cheese
- Cook pasta in boiling salted water until al dente. Drain and set aside.
- Heat butter and olive oil in a large skillet over medium heat. Add garlic, green onions, and red chili pepper flakes then sauté until onions are softened about 2 minutes. Turn the heat up to medium-high then add the broccoli and summer squash. Season with salt and pepper then sauté until the vegetables are crisp tender, about 3 minutes. Add tomatoes and corn then sauté until heated through, about 2 minutes.
- Add half & half and parmesan cheese to the skillet, then cook until thickened slightly, about 1 minute. Add in cooked pasta and half the basil then toss to combine. Taste, adding more salt and pepper if necessary, then serve topped with remaining basil.