Fusilli with Yellow Squash & Grape Tomatoes

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.

Fusilli with Yellow Squash & Grape Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 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


Put 2 quarts of water on to boil in a large pot. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until lightly brown, 4 to 8 minutes. Meanwhile, if the yellow squash has a “crookneck,” cut off the neck, halve it lengthwise and cut into 1/4-inch slices; quarter the wider part lengthwise and cut into 1/4-inch slices. If the squash is shaped like a zucchini, quarter it lengthwise and cut into 1/4-inch slices. When the onion is lightly brown, add the squash, thyme, 1/2 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. 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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