01
Step 1
Start by bringing a large pot of salted water to a boil. Add the penne and cook it until it’s just tender but still has a bit of bite, about 11 minutes. Once it’s done, drain the pasta and transfer it to a big bowl.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
While the pasta is cooking, heat some olive oil in a skillet over medium heat. Toss in the yellow squash, zucchini, and garlic, and sauté everything until the veggies are tender, which should take around 5 minutes. Season lightly with salt and pepper.
03
Step 3
Add the cooked vegetables to the pasta, pour in the dressing, and give everything a good toss to combine. This dish is delicious served warm or chilled, so feel free to enjoy it however you like!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use pasta made from whole grains or legumes for added fiber and protein.
- Don’t overcook the vegetables; keep them slightly crisp to retain their nutrients and texture.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
Why you’ll love it
This dish is fresh and vibrant, packed with colorful vegetables that add both flavor and nutrition. It’s a lighter option that doesn’t sacrifice taste, making it perfect for a healthy weeknight meal. Plus, it comes together quickly, so you can enjoy a delicious dinner without spending too much time in the kitchen.
Serving ideas
Serve this dish with a sprinkle of freshly grated Parmesan or a handful of chopped fresh herbs like basil or parsley. A side salad or some crusty whole-grain bread can complement the meal nicely. For extra protein, add grilled chicken or shrimp on top.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth to keep the pasta from drying out. This dish is best enjoyed fresh but still tastes great reheated.
