Garden Veggie Pasta (Printable View)

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

# What You'll 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

→ Base & Aromatics

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

→ Seasonings & Herbs

07 - 1/2 teaspoon kosher salt, plus additional for pasta water
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 cup fresh basil leaves, sliced
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 Make It:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup cooking liquid, 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, taking care not to brown.
03 - Add zucchini and yellow squash slices to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until vegetables become slightly tender.
04 - Add halved tomatoes, salt, black pepper, and red pepper flakes if desired. Cook for an additional 3 to 4 minutes until tomatoes soften and release their natural juices.
05 - Reduce heat to low. Transfer cooked pasta to the vegetable mixture in the skillet. Toss thoroughly, adding reserved pasta water incrementally to achieve a silky, cohesive sauce.
06 - Stir in fresh basil and Parmesan cheese if using. Taste and adjust seasoning as needed with salt and pepper.
07 - Divide pasta among serving bowls. Top with additional fresh basil leaves and lemon zest if desired before serving.

# Expert Advice:

01 -
  • It transforms a pile of farmers market haul into dinner in under 40 minutes without breaking a sweat.
  • The vegetables stay tender but not mushy, and the tomatoes create their own light, silky sauce that clings to every piece of pasta.
  • You can swap in whatever summer squash or herbs you have on hand and it still turns out beautifully.
  • Its hearty enough to feel like a real meal but light enough that you wont feel weighed down on a warm evening.
02 -
  • Dont skip reserving the pasta water, that starchy liquid is what transforms the vegetables and oil into a cohesive sauce instead of a dry toss.
  • Cut your squash into even half moons so they cook at the same rate, I once had some pieces turn to mush while others stayed crunchy because I rushed the prep.
  • Add the basil at the very end off the heat so it stays vibrant and doesnt turn black and bitter from cooking.
03 -
  • Use a large enough skillet so the vegetables have room to breathe and caramelize instead of steaming in their own moisture.
  • Taste your tomatoes before cooking, if theyre bland, a pinch of sugar in the skillet will coax out their sweetness.
  • Grate your Parmesan fresh instead of using the pre grated stuff, it melts into the pasta better and tastes infinitely more vibrant.
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