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76% would make again

Summer Squash Pasta With Roasted Red Pepper Sauce

Tasty Team


for 4 servings

  • 2 red bell peppers
  • ½ tablespoon olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 large yellow squash
  • 2 large zucchinis
  • salt, to taste
  • pepper, to taste
  • 1 ½ tablespoons cornstarch
  • red pepper flake, to taste
  • 1 ½ cups milk (355 mL)
  • 1 bunch fresh basil, roughly chopped

Nutrition Info

Shop ingredients with
    Calories 107
    Fat 3g
    Carbs 16g
    Fiber 2g
    Sugar 10g
    Protein 4g

Estimated values based on one serving size.


  1. Heat oven to 500°F (260°C).
  2. Spiralize the yellow squash and zucchinis into a large bowl.
  3. Bring a large skillet over medium heat and add olive oil.
  4. Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
  5. Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
  6. Roast the red peppers until black and charred bits appear, about 25-30 minutes.
  7. Carefully remove the red peppers from the oven and remove the charred black bits.
  8. Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
  9. Heat a large skillet over medium heat.
  10. Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
  11. Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
  12. Add basil and stir, 2-3 minutes.
  13. Serve with red pepper flakes and basil.
  14. Enjoy!

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