Garden Veggie Pasta (Printable)

Vibrant summery pasta featuring zucchini, yellow squash, and ripe tomatoes tossed with olive oil, garlic, and fresh basil.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced into half-moons
03 - 1 medium yellow squash, sliced into half-moons
04 - 2 cups cherry or grape tomatoes, halved

→ Oil and Aromatics

05 - 2 tablespoons extra virgin olive oil
06 - 3 cloves garlic, minced

→ Herbs and Seasoning

07 - 1/2 teaspoon kosher salt, plus more for pasta water
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 cup fresh basil leaves, sliced, plus extra for garnish
10 - 1/4 teaspoon red pepper flakes, optional

→ Finishing

11 - 1/3 cup grated Parmesan cheese, optional
12 - Lemon zest for garnish, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Add sliced zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Add halved tomatoes, salt, black pepper, and red pepper flakes if using. Cook for 3 to 4 minutes until tomatoes soften and release their juices.
05 - Reduce heat to low. Add cooked pasta to the skillet with vegetables. Toss to combine, adding reserved pasta water as needed to achieve a silky sauce consistency.
06 - Stir in fresh basil and Parmesan cheese if using. Taste and adjust seasoning as needed.
07 - Transfer to serving bowls. Garnish with additional basil and lemon zest if desired.

# Expert Suggestions:

01 -
  • It turns a pile of summer vegetables into something vibrant and satisfying without any fuss or fancy techniques.
  • The whole dish comes together in the time it takes to boil pasta, which means you can have dinner on the table before anyone gets too hungry.
  • It tastes like sunshine and basil and makes you feel like youre eating something wholesome without trying too hard.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce come together without adding cream or butter.
  • If your squash is watery, cook it over slightly higher heat to evaporate the moisture before adding the tomatoes.
  • Add the basil at the very end so it stays green and aromatic instead of turning brown and losing its flavor.
03 -
  • Use a vegetable peeler to shave ribbons of Parmesan over the top instead of grating it, the curls look elegant and melt beautifully into the warm pasta.
  • If your tomatoes aren't very ripe or flavorful, add a teaspoon of balsamic vinegar to the skillet to boost their sweetness and depth.
  • Toast a handful of pine nuts in a dry skillet and scatter them over each serving for a little crunch and richness.
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