Tomato and Summer Squash Sauce on Pasta

Millie Johnson


My counter was covered with some tomatoes and squash that I needed to do something with and this is what I came up with. You can substitute with zucchini if you like. It is also good poured into a baking dish and topped with mozzarella cheese and baked for 15-20 minutes!

pinch tips: How to Mince Garlic





15 Min


30 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Light and fresh, this is a superb summertime dinner. The balance of seasonings is just right. A definite keeper!


3 c
tomatoes diced (or 1 lg. can diced) with juice
bell pepper, diced
1 small
onion, diced
1 medium
yellow summer squash, diced
2 clove
garlic, fine diced
1 large
bay leaf
1 tsp
italian seasoning, dried
1/2 tsp
oregano, dried
1/4-1/2 tsp
crushed red pepper
1/8 tsp
celery seed
1(6oz.) jar(s)
sliced mushrooms, drained
1/2 tsp
3-4 Tbsp
olive oil
salt & pepper to taste
1/2 lb
pasta shells, cooked and drained

Directions Step-By-Step

Heat large skillet till hot. Add olive oil then diced onions, peppers. Sautee 2-3 minutes then add garlic and diced squash, Italian seasonings, oregano, bay leaf, celery seed, crushed red pepper, salt & pepper. Sautee 5-7 minutes till squash is tender.
Add mushrooms stir for a minute then add in tomatoes and juice. Bring to a boil, taste to see if you need more salt or pepper, then cover and reduce heat.
Simmer 20 minutes. Add in a little of the pasta water and parsley. Bring to boil, stirring uncovered for 2-3 minutes. Toss with a hearty pasta like shells, penne or ziti. Top with fresh grated parmesan if desired.

About this Recipe

Course/Dish: Pasta, Vegetables, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #squash, #Dish, #Tomato, #sauces