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Ingredients 0/7
Why This Recipe Is So Loved
This pasta dish is fresh, colorful, and full of vibrant flavors. It combines crisp vegetables with a light sauce, making it perfect for a healthy and satisfying meal. It’s easy to prepare and feels like a special treat without being heavy.
Kitchen Tricks
- Use fresh, seasonal vegetables for the best flavor and texture.
- Cook the pasta just until al dente to keep it firm and avoid mushiness.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Cook the pasta just until al dente to keep it firm and avoid mushiness.
- Reserve some pasta water to adjust the sauce consistency if needed.
Directions
Bring a large pot of salted water to a boil. Once it’s bubbling, add the penne and cook it until it’s tender but still has a little bite, about 11 minutes. Drain the pasta and transfer it to a big bowl. While the pasta is cooking, heat some olive oil in a skillet over medium heat. Toss in the yellow squash, zucchini, and garlic, and sauté everything until the veggies are soft and fragrant, which should take around 5 minutes. Season with a pinch of salt and pepper. Once the veggies are ready, add them to the pasta, pour in the dressing, and give it all a good toss to combine. You can enjoy this dish warm or let it chill and serve it cold—either way, it’s delicious!
Best Ways To Serve
Serve with a sprinkle of freshly grated Parmesan or a handful of fresh herbs like basil or parsley. A simple green salad or crusty bread pairs well to round out the meal. For a bit of protein, add grilled chicken or shrimp.
Leftover Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the pasta moist. Avoid freezing, as the vegetables may become mushy.
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