Summer Squash Penne

If you’ve been craving pasta and veggies like I have, this Summer Squash Penne dish is just what you need. If you have a garden full of zucchini and squash, even better! Give this recipe to your friends when you give them your surplus homegrown veggies. Together with basil, oregano, and garlic, this fresh flavored veggie pasta will hit the spot.

If you need to use up more zucchini than squash, or vice versa, never fear. If you prefer, you can use more squash than zucchini, or even all one or the other. The choice is yours as long as the total amount of vegetables added stays the same.

After you boil the penne, be sure to drain it well and rinse it with cold water. It will be reheated when you add it to the vegetables, and rinsing it will remove a starch coating from the pasta to keep the penne from sticking to each other.

If you would like to make an oil free version of this recipe, just saute the vegetables in water or use vegetable broth. You might need to re-add some water or broth while the vegetables saute and the liquid evaporates a little.

You can use store bought vegan parmesan in this recipe if you would like. I’ve always made my own homemade vegan parmesan, which I keep stored in a recycle Bragg’s Nutritional Yeast container (makes sense, right?). Either kind of parm will work for this recipe and it adds a good, rich flavor to the final dish.

I don’t use much salt in my recipes – I prefer to let each diner add it afterward, if needed. You might want to add more salt to the entire dish before serving. I also serve it with additional vegan parmesan.

We like to eat this pasta with a side of sliced cucumbers and fresh tomatoes or a good, fresh garden salad.

You might also like to try:

Slow Cooker Italian Tomato Pasta Soup

Maryland Old Bay Vegan Pasta Salad

Print Recipe

Summer Squash Penne

Use your garden zucchini and yellow squash with this delicious summer pasta dish. Finish it off with homemade parmesan - a perfect topper.

Course

Main Dish

Cuisine

Italian

Keyword

basil, cannellini beans, dried basil, dried oregano, garlic, garlic powder, olive oil, onion, onion powder, pasta, penne, squash, vegan parmesan, vegetable broth, vegetable stock, yellow onion, yellow squash, zucchini

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 1-1/2 tablespoons olive oil can use water or vegetable broth to omit oil
• 1 large zucchini chopped to equal 2 cups
• 1 large yellow squash chopped to equal 2 cups
• 1 medium yellow onion diced fine
• 1 tablespoon garlic minced
• 1-1/2 cups vegetable broth,
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 15-ounce can cannellini beans drained and rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces penne or pasta of your choice
• 1/4 cup vegan parmesan (see link to homemade recipe, above), homemade or store bought

Course Main Dish Cuisine Italian Keyword basil, cannellini beans, dried basil, dried oregano, garlic, garlic powder, olive oil, onion, onion powder, pasta, penne, squash, vegan parmesan, vegetable broth, vegetable stock, yellow onion, yellow squash, zucchini Prep Time 10 minutes Cook Time 20 minutes Servings servings Ingredients 1-1/2 tablespoons olive oil can use water or vegetable broth to omit oil 1 large zucchini chopped to equal 2 cups 1 large yellow squash chopped to equal 2 cups 1 medium yellow onion diced fine 1 tablespoon garlic minced 1-1/2 cups vegetable broth, 1 teaspoon dried basil 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 15-ounce can cannellini beans drained and rinsed 1/2 teaspoon salt 1/4 teaspoon black pepper 12 ounces penne or pasta of your choice 1/4 cup vegan parmesan (see link to homemade recipe, above), homemade or store bought

Instructions

1. In a large skillet, saute the diced zucchini, yellow squash and yellow onion in the olive oil (or water or vegetable broth, if you want to eliminate oil from the recipe) and simmer for about 6 minutes.

   
2. Add the minced garlic to the skillet and saute one minute more, while stirring.
3. In the meantime, put the water on to boil for your pasta. Once the water is boiling, add your pasta and cook according to package directions. Drain, rinse with cold water, and set aside.
4. Add all the vegetable broth to the skillet of vegetables. Bring to a boil, reduce to simmer, and add the basil, oregano, garlic powder, onion powder and salt and pepper. Simmer for 4 minutes.
5. Add the rinsed and drained can of cannellini beans to the skillet, stirring to blend into the vegetables. Simmer a few minutes more, until the vegetables are tender.

   
6. Add your cooked, drained and rinsed pasta to the skillet of vegetables and gently stir to blend. Remove the pan from the heat and stir in the 1/4 cup of vegan parmesan.
7. Serve warm. This pasta dish can be refrigerated up to 3 or 4 days. Serve with a side of fresh vegetables.

   

Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.