This bright, veggie-packed pasta is tossed together in one skillet, so every strand of spaghetti soaks up the garlicky, wine-and-broth pan sauce. Crisp-tender broccoli, zucchini, and yellow squash pick up golden edges before joining sweet cherry tomatoes and a lemony finish that keeps things fresh rather than heavy. Nutritional yeast adds a savory, almost cheesy depth to the sauce, while torn basil and parsley stirred in at the end keep everything tasting bright and herby. It's a quick weeknight toss-together that still feels restaurant-worthy, with just enough red pepper flakes to give it a gentle kick. This one's an easy win for a dairy free dinner rotation, no complicated technique required, just good produce and a fast pan sauce.
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Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta in a colander and set aside.
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes until bright green and beginning to soften. Add the zucchini and yellow squash and cook for another 3–4 minutes, stirring occasionally, until the edges are lightly golden. Transfer the vegetables to a plate and set aside.
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