Recipe Card: One Pot Summer Squash and Tomato Spaghetti

My family loves this dish and it’s simple and easy. The starch from cooking the spaghetti with the vegetables makes it creamy and delicious. Technically you’re using two pots but since you’re just boiling water in one you can dry it and only have to clean one pot. 

Photo by Pamela Rickel

Ingredients:

• 2 Yellow Squash thinly sliced 

• 2 zucchini thinly sliced 

• 1 pint Cherry tomatoes 

• Spaghetti 

• Olive Oil 

• Shredded Parmesan Cheese 

• Boiling water 

Instructions:

1. Cover the bottom of a deep skillet or Dutch oven with olive oil on medium high heat. 

2. Add squash and zucchini and cherry tomatoes.

3. Add uncooked spaghetti on top.

4. Add enough boiling water to just cover the ingredients.

5. Reduce to simmer, cover and cook for 20 minutes stirring occasionally.

6. Add the Parmesan cheese, mix well and serve. 

This recipe makes enough for about 6-8 servings. You can adjust the amounts to your needs.

Additional Tips:

• You can add garlic, garlic powder or seasoning of your choice.

• Keep in mind that Parmesan cheese is salty so be careful not to add too much salt.

  • As far as how much Parmesan cheese, measure that with your heart!

• If it still has too much water remove the lid and continue cooking until it’s the consistency you want. 

I hope you enjoy this recipe as much as my family does!

Brought to you by:

Pamela Rickel

Hutto Resident