This recipe is made extra special with tomatoes, basil and parsley from the Farm Wall.


  • 1 pound spaghetti
  • 1 ½ pounds zucchini and other summer squash, cut into 1/2- inch thick pieces
  • 1 cup cherry tomatoes
  • ½ large onion
  • Kosher salt and black pepper
  • 4 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • ½ teaspoon red-pepper flakes
  • ½ cup grated Pecorino or grated Parmesan cheese, plus more for serving
  • 1 ½ cups roughly chopped herbs: basil, Italian parsley, and oregano
  • Flaky salt, for serving (optional)


  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil.
  • Add pasta and cook until it is just under al dente, 1 minute less than package directions.
  • Drain, reserving 1 cup of the pasta cooking water.
  • Meanwhile, prepare the zucchini or other squash.
  • Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the onions.
  • Saute until barely translucent and add the squash in one layer and cook undisturbed until it begins to turn golden brown, about 3 minutes.
  • Season with salt, pepper and herbs. Flip and cook 2 to 3 minutes more.
  • Add tomatoes in batches to the center of the pan to soften then remove. 
  • Add the pasta to the skillet, and toss to combine.
  • Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. 
  • Season with flaky salt, if desired.

- Adapted from Colu Henry's Lemony Pasta With Zucchini and Fresh Herbs