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Farfalle with Summer Squash & Pesto

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A light and flavorful pasta dish featuring farfalle, tender summer squash, and fresh basil pesto—perfect for a summer meal.

Ingredients

Scale
  • 12 oz farfalle pasta
  • 2 medium yellow summer squash, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Reserve 1/2 cup pasta water and drain the rest.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
  3. Add sliced summer squash, season with salt and pepper, and sauté for 5–7 minutes until tender and lightly browned.
  4. Reduce heat to low, add the cooked pasta to the skillet with the squash, and stir to combine.
  5. Stir in the pesto and a splash of reserved pasta water to coat evenly. Add more pasta water if needed for a smoother sauce.
  6. Remove from heat and sprinkle with Parmesan cheese if using. Garnish with fresh basil before serving.

Notes

  • Use zucchini in place of or in addition to yellow squash for variation.
  • For a vegan version, skip the Parmesan or use a dairy-free alternative.
  • Great served warm or at room temperature for a picnic or potluck.

Nutrition

Keywords: farfalle, pesto pasta, summer squash, vegetarian pasta, quick summer dinner

Find it online: https://yumrecipesnow.com/farfalle-with-summer-squash-pesto/