Photo: Jennifer Causey; Styling: Lindsey Lower
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 1 3/4 cups)

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.

How to Make It

Step 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.

Step 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.

Step 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.

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