Ingredients
pasta
- 12 ounces pasta (penne or bucatini recommended)
Vegetables and aromatics
- 1 large shallot, thinly sliced
- 1 large carrot, cut into matchsticks
- 1 medium zucchini, halved lengthwise then cut into ¾-inch-thick slices
- 1 medium yellow squash, halved lengthwise then cut into ¾-inch-thick slices
- ⅓ cup sun dried tomatoes, chopped
- 1½ cups halved cherry tomatoes
Sauce and seasoning
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons unsalted butter, cut into 6 pieces
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ½ cup whole milk, plus more as needed
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Garnishes (optional)
- Chopped fresh basil or flat leaf parsley
- Crushed red pepper flakes
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced shallot and carrot matchsticks, stirring occasionally until softened, about 5 minutes. Transfer the cooked vegetables to a plate. Add the remaining 1 tablespoon of olive oil to the same skillet, swirl to coat. Place zucchini and yellow squash slices in a single layer and cook until golden brown on one side, about 3 minutes per side. Transfer these to the plate with the other vegetables.
- Make the sauce: In the same skillet, melt the butter over medium heat. Once melted, whisk in the Parmesan cheese, whole milk, dried basil, garlic powder, sea salt, and freshly cracked black pepper until smooth and creamy. Stir in the chopped sun-dried tomatoes and halved cherry tomatoes. Cook until the tomatoes are warmed through, then remove the skillet from heat.
- Toss the pasta and vegetables: Add the drained pasta and cooked vegetables back into the skillet with the sauce. Gently toss everything together to coat the pasta and veggies evenly with the creamy sauce.
- Serve: Transfer to plates or bowls and top with extra freshly grated Parmesan cheese. Optionally garnish with chopped fresh basil or flat leaf parsley and a sprinkle of crushed red pepper flakes for heat.
Notes
- Use penne or bucatini pasta for the best texture and sauce adherence.
- Adjust milk quantity if you’d prefer a thinner or thicker sauce.
- Sun-dried tomatoes add a sweet tartness; use oil-packed for best flavor.
- Fresh basil or flat leaf parsley adds a fresh herbal note if used.
- For a vegetarian version, ensure Parmesan cheese is vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian