Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).
Fresh summer vegetables tossed with pasta in a light garlic and olive oil sauce. A celebration of July's peak produce season.
1 lb Ronzoni Pasta (On Sale: $0.99)
1 lb Yellow Squash, sliced (On Sale: $1.49 lb)
16 oz Rainbow Peppers, sliced (On Sale: $3.99)
1 lb Hot House Tomatoes, diced (On Sale: $1.49 lb)
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup grated Parmesan cheese
Fresh basil, torn
Salt and pepper to taste
Step 1: Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté 30 seconds.
Step 3: Add squash and peppers. Cook 5-7 minutes until tender-crisp.
Step 4: Add tomatoes and cook 3 minutes more.
Step 5: Toss vegetables with pasta, adding pasta water as needed to create a light sauce.
Step 6: Stir in Parmesan and basil. Season with salt and pepper. Serve immediately.
Chef's Tip: Don't overcook the vegetables—they should retain some crunch. Reserve pasta water to thin the sauce if needed.
Save by using Fresh summer squash, peppers, and tomatoes are at their seasonal best and most affordable in July. and Serve with Garlic bread and a crisp white wine.
Sale Prices Valid July 5, 2026 to July 11, 2026
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