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.