Photo: Jennifer Causey; Styling: Lindsey Lower
Grated zucchini will cook as the pasta is tossed. If you don't have a grater, cut the zucchini like the yellow squash, and sauté both.
Serves 4 (serving size: about 1 3/4 cups)
1. Bring stock, 1 cup water, 2 tablespoons oil, and salt to a boil in a large skillet. Add pasta; cover and cook 10 minutes or until tender. Remove pasta to a bowl with a slotted spoon.
2. Return cooking liquid to a boil; cook 13 minutes or until reduced to about 2/3 cup. Stir in 1/3 cup of the cheese; cook 1 minute, stirring until smooth.
3. While sauce reduces, heat another skillet over medium-high heat. Add the remaining 2 teaspoons oil; swirl to coat. Add yellow squash; cook 3 minutes, stirring occasionally. Add cooking liquid, yellow squash, tomato, zucchini, and juice to pasta; toss. Sprinkle with remaining cheese and basil.