Garden Veggie Pasta (Printable)

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

# Ingredient List:

→ 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
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

# How-to Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant, but not browned.
03 - Add the zucchini and yellow squash. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Add the tomatoes, salt, black pepper, and red pepper flakes if using. Cook for another 3 to 4 minutes until the tomatoes soften and release their juices.
05 - Reduce heat to low. Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water as needed for a silky sauce.
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 Hints:

01 -
  • It turns a pile of garden vegetables into a complete meal in under 40 minutes without any fancy techniques.
  • The tomatoes break down just enough to coat everything in a light, silky sauce that clings to every twist of pasta.
  • You can swap in whatever vegetables you have on hand and it still tastes like summer in a bowl.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will turn the oil and vegetable juices into a sauce that clings instead of pooling at the bottom of the bowl.
  • If your tomatoes are underripe, add a pinch of sugar to help them taste sweeter and balance the acidity.
03 -
  • If your skillet isn't big enough to toss the pasta comfortably, return everything to the empty pasta pot and mix it there so nothing spills.
  • A microplane of lemon zest over the top right before serving adds a bright, unexpected lift that makes the whole dish taste more alive.
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