Photo: Colin Clark; Styling: Lindsey Lower 
Hands-on Time
21 Mins
Total Time
21 Mins
Serves 4 (serving size: about 1 3/4 cups)

Stirring olive oil into boiling water creates a quick emulsified sauce for this simple, summery pasta. For a refreshing side, cut half a peeled, seeded cantaloupe lengthwise into 4 wedges. Wrap 1/2 ounce very thinly sliced prosciutto around each wedge.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Shave zucchini and squash into thin ribbons using a vegetable peeler; discard seeds. Place ribbons in a large bowl.

Step 2

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, salt, and pepper to pan; cook 8 minutes or until tomatoes begin to break down, stirring occasionally. Remove tomatoes from pan using a slotted spoon; add to squash ribbons. Add garlic to pan; cook 1 minute or until fragrant, stirring constantly. Stir in reserved 3/4 cup cooking liquid; bring to a boil. Gradually add remaining 2 tablespoons oil to pan, stirring constantly with a whisk.

Step 3

Add pasta to pan; cook 1 minute, tossing to coat. Remove pan from heat. Add pasta mixture to squash mixture; toss. Sprinkle with Parmesan cheese and mint.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Love CL but...

June 07, 2015
I love Cooking Light and have made tons of recipes that have worked perfectly but this one was a flop. when cooking tomatoes with salt and pepper, pepper got a bit burnt and turned "sauce black." Yes, that was my fault but I also am not a fan of a sauce of pasta water and olive oil. ??? Not ever making this one again, tinkering or no.

hostmann76's Review

December 14, 2014
So this recipe is great with a little tinkering. After the first round I changed the red pepper to just a pinch. I also switched adding back the pasta water to adding chicken stock instead. Ten times better that way with lots more flavor.

LDombeck's Review

June 17, 2014
This was an ok dish. It's really good for using up garden veggies. A very hearty portion. Mine needed a bit more salt. My family liked it.

Momof2's Review

April 17, 2014
This is the first recipe from Cooking Light that has not been a big hit with my family. We also had a guest over for dinner. There were too many vegetables and it seemed too dry. Also, the red pepper made it a lot spicier than I expected. My 5 and 3 year old could not eat it because it was too spicy for them and made their lips burn. My husband actually got very sick in the middle of the night because it did not agree with him. Big disappointment! I have not had the non-light version so I cannot say how it compares.