Mikey'S Summer Squash Pasta Recipe

Name: Mikey'S Summer Squash Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 summer squash, young and 1 ''- 1 1/2 '' diameter cut into bite sized chunks; 4 zucchini, young, same way; 4 garlic cloves, crushed; 1 onion, small, cut up coarsley; 1/8 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 3 tablespoons olive oil; 2 tablespoons butter; 10 fresh basil leaves, chopped; 6 ounces bacon, diced; 1 (28 ounce) can crushed tomatoes; 16 ounces pasta, your favorite. I use rotini

Servings: persons

4 summer squash, young and 1 ''- 1 1/2 '' diameter cut into bite sized chunks
4 zucchini, young, same way
4 garlic cloves, crushed
1 onion, small, cut up coarsley
1/8 teaspoon salt
1/2 teaspoon black pepper, freshly ground
3 tablespoons olive oil
2 tablespoons butter
10 fresh basil leaves, chopped
6 ounces bacon, diced
1 (28 ounce) can crushed tomatoes
16 ounces pasta, your favorite. I use rotini

1
Put water on for pasta and cook the pasta according to the directions on package.
2
in a large sauce pan or frying pan, fry bacon until nicely browned and crispy then remove and set aside.
3
drain bacon grease and discard, But, do not wipe or clean pan because you want that stuff left in there!
4
Add all of olive oil to your pan at a medium heat.
5
add garlic to pan and saute for 1-2 minutes being careful no to burn.
6
add onion and continue to saute until onions are tender.
7
add tomatoes to pan and saute until 1/2 or so of the liquid has evaporated stirring often to help deglaze the bacon goodness from the pan.
8
add all squash and toss into the rest of the ingredients and continue to saute and stir until squash begins to soften.
9
at this point add the 2 tsp of butter to the pan and mix into the veggies.
10
when veggies are tender to your liking, remove from heat and add the cooked crispy bacon, chopped basil and parmesan cheese and toss 1 more time.
11
plate the pasta individually or place in a large serving bowl and top the pasta with the squash! sprinkle with extra parmesan if you like and serve with a green salad and some garlic bread. Good stuff!

1036

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 summer squash, young and 1 ''- 1 1/2 '' diameter cut into bite sized chunks, 4 zucchini, young, same way, 4 garlic cloves, crushed, 1 onion, small, cut up coarsley, and more.

Yes, Mikey'S Summer Squash Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mikey'S Summer Squash Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions