Summer Veggie Pasta Skillet is a quick and healthy supper that uses up the bounty of summer veggies that are currently coming out of my ears!
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.