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Fusilli with Yellow Squash & Grape Tomatoes

  • 25 m
  • 25 m
Giuliano Hazan
“For this healthy and quick pasta recipe, corkscrew-shaped pasta, fusilli, is tossed with silky sautéed summer squash, ripe red tomatoes and fresh thyme. Serve with a green salad with vinaigrette and crusty whole-grain bread. ”


    • 3 tablespoons extra-virgin olive oil
    • 1 medium sweet yellow onion, halved and thinly sliced
    • 1 pound yellow summer squash
    • 1 tablespoon chopped fresh thyme
    • ½ teaspoon salt plus 1 tablespoon, divided
    • ¼ teaspoon ground pepper
    • 2 cups grape tomatoes (about 6 ounces), halved lengthwise
    • 12 ounces fusilli or other corkscrew-shaped pasta


  • 1 Put 2 quarts of water on to boil in a large pot.
  • 2 Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until lightly brown, 4 to 8 minutes.
  • 3 Meanwhile, if the yellow squash has a "crookneck," cut off the neck, halve it lengthwise and cut into ¼-inch slices; quarter the wider part lengthwise and cut into ¼-inch slices. If the squash is shaped like a zucchini, quarter it lengthwise and cut into ¼-inch slices.
  • 4 When the onion is lightly brown, add the squash, thyme, ½ teaspoon salt and pepper. Cook over medium-high heat, stirring frequently, until the squash releases most of its liquid and begins to brown, 7 to 10 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down, 4 to 6 minutes more.
  • 5 Meanwhile, add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender. Drain well and toss with the sauce. Serve at once.
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