Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 2 medium (400g) zucchini, diced into ½-inch cubes
  • 1 medium (200g) yellow summer squash, diced into ½-inch cubes
  • 1 tsp dried oregano
  • 1 cup (150g) cherry tomatoes, halved
  • 12 oz (340g) short pasta (penne, fusilli, or campanelle)
  • 3 cups (710ml) low-sodium vegetable broth
  • ½ tsp crushed red pepper flakes
  • salt to taste
  • black pepper to taste
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • ¼ cup (15g) fresh basil leaves, torn
  • 1 tbsp unsalted butter

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and sauté for 3–4 minutes until translucent.
  2. Stir in the garlic, zucchini, and summer squash. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and have developed golden-brown edges.
  3. Stir in the cherry tomatoes, dried oregano, and red pepper flakes.
  4. Add the dry pasta and vegetable broth. Bring the liquid to a boil, then reduce the heat to a simmer.
  5. Cover with the lid and cook for 10–12 minutes (or according to pasta package directions), stirring once or twice to prevent sticking, until liquid is mostly absorbed.
  6. Remove the pot from the heat. Stir in the butter, Parmesan cheese, and lemon juice until melted and velvety.
  7. Fold in the fresh basil and serve.