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Under 30 Minutes

Gemelli with Yellow Squash, Peas, and Basil

Chill out tonight by using just one burner for dinner. Parmesan and butter (plus a bit of pasta water and lemon juice) make an instant delicately creamy sauce that flatters veggies in this carefree supper.

  • Prep:
  • Total Time:
  • Servings: 4
Gemelli with Yellow Squash, Peas, and Basil

Source: Everyday Food, July/August 2008


  • Coarse salt and ground pepper
  • 8 ounces gemelli or other short pasta
  • 3 medium yellow squash, quartered lengthwise and thinly sliced
  • 1 package (10 ounces) frozen peas
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grated Parmesan
  • 1/2 cup torn fresh basil leaves


  1. In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.

  2. To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.

Reviews (12)

  • mrsandrea 13 Sep, 2011

    My 10 year old daughter loves this. Great with the fresh basil and lemon. I used fucilli. Super easy for a main or side dish. Will make it again. Thanks Chefs at Everyday Food! from Estees mom

  • vtfan 21 Aug, 2011

    This is a great zucchini recipe, something we all need this time of year. I used small patty pan, zucchini and yellow squash and since I didn't have basil I threw in some pesto instead. My husband the meat lover even liked this very easy recipe.

  • sheryll_rufus 28 Sep, 2010

    Uh oh, guess I can not spell. I meant Florets.

  • sheryll_rufus 28 Sep, 2010

    Good if it is all you have, but I am not big on adding starch to a starch, so I try to always keep some frozen Broccoli flowerettes on hand.

  • jbluml 23 Jul, 2009

    We really liked this. I grilled chicken breasts on the side as there is not enough protein in the dish for a meal. It was really tasty and felt light for a pasta dish.

  • rgganong1 23 Jul, 2009

    Where do you see chicken in this recipe?

  • learning2cookat39 23 Jul, 2009

    Instead of chicken, what about white beans? Cannelini? White Northern?

  • zinlynn 21 Sep, 2008

    used whole wheat penne pasta, asiago cheese.

  • alyssawilhelm 7 Aug, 2008

    I eat a small amount of fish, and my husband is a true vegetarian, so this meatless recipe was right up our alley. We've made it twice, once with vegetarian "chicken" strips added to the pasta, and both times accompanied by an arugula and radish salad (from the same issue of Everyday Food) . Both times, it turned out very well. This dish has been added to our rotation. One note, though, I let the peas thaw at least partially...otherwise it seems like they would be too starchy.

  • Somayeh 29 Jul, 2008

    It was good but I did add chicken to the recipe. Used to be a vegetarian for ten years, however this recipe is way to plain without it. Otherwise we're talking mostly pasta...not extremely healthy in my opinion unless you add some chicken breast and a nice dark green salad on the side.

  • Devine1 15 Jul, 2008

    Sounds lovely, and it would be easy enough to add some shredded cooked chicken or a can of tuna for bit more protein.

  • MlleGena 24 Jun, 2008

    Quick, easy, delicious, healthy! For once, try something delicious and filling without meat.

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