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Pasta with Summer Squash and Tomatoes

A terrifically simple summer dish--sauté some fresh veggies, add our Veggie-Stock Gold, fresh herbs, and a little butter, and toss with warm pasta. Delicious!


  • 1/4 cup extra-virgin olive oil, divided
  • 4 (about 20 ounces total) yellow squash, trimmed and cut in 1/2-inch dice
  • 4 (about 20 ounces total) zucchini, trimmed and cut in 1/2-inch dice
  • Salt and ground black pepper
  • 2 large (about 1 pound total) onions, diced
  • 12 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 2 pints grape tomatoes, halved
  • 1/4 cup unsalted butter
  • 1/2 cup chopped fresh oregano or basil leaves
  • 3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
  • 2 pounds medium-size pasta such as penne, cooked al dente and kept warm
  • Freshly grated Parmesan cheese for garnish


  1. Warm 2 tablespoons of the olive oil in a large braising pan over medium heat. Add the yellow squash and zucchini and season to taste with salt and pepper. Cook, stirring occasionally, for 5 minutes, until the squash softens. Remove it from the pan and set aside.
  2. Add the remaining 2 tablespoons of oil to the pan, reduce the heat to medium-low, and add the onions, garlic, and crushed red pepper. Cook, stirring occasionally, about 15 minutes, until the onions and garlic are soft but not browned.
  3. Add the tomatoes and cook, stirring, for 5 minutes, until the tomatoes are tender.
  4. Add the butter and the reserved squash mixture to pan. Cook, stirring, 1 minute, to melt the butter.  Add the oregano and the diluted Veggie-Stock Gold® and cook, stirring, 2 minutes to heat through.  Season to taste with salt and pepper and toss the warm pasta with the sauce.  Serve sprinkled with grated Parmesan.
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Classic French Stocks and Sauces