Save to Pinterest The afternoon sun was slanting through the kitchen window when I realized I had three zucchini the size of my forearm and a bowl of cherry tomatoes going soft. I wasn't in the mood for anything heavy, just something that tasted like summer without the fuss. That's when this pasta was born, not from a recipe book, but from necessity and a slightly overgrown garden. It turned out better than I expected, the kind of meal that makes you forget you were just trying to use up produce.
I made this for friends on a Thursday night when we were all too tired to go out but wanted something better than takeout. We ate it on the porch with cheap wine and good conversation, and someone said it tasted like vacation. I'm not sure if it was the basil or the company, but the bowl was scraped clean. Since then, it's become my go-to when I want to feel like I'm feeding people something special without actually stressing about it.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges catch the olive oil and little bits of tomato, making every bite satisfying instead of slippery.
- Zucchini and yellow squash: These cook down just enough to stay tender but not soggy, and their mild sweetness balances the acidity of the tomatoes.
- Cherry or grape tomatoes: Halved tomatoes burst open in the pan and create a light, naturally sweet sauce without any canned products.
- Extra virgin olive oil: This is not the time for bland oil, use something fruity and green that you'd actually dip bread into.
- Garlic: Fresh cloves sautéed just until fragrant make the whole dish smell like an Italian grandmother's kitchen.
- Kosher salt and black pepper: Season generously, vegetables need more salt than you think to bring out their natural flavor.
- Fresh basil leaves: Torn or sliced at the last minute, basil adds a sweet, peppery brightness that dried herbs can't replicate.
- Red pepper flakes: Optional but recommended, a pinch adds warmth without making the dish spicy.
- Parmesan cheese: Grated fresh, it melts into the pasta water and creates a silky, savory coating.
- Lemon zest: A little brightness at the end wakes everything up and makes the flavors pop.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil and salt it until it tastes like the sea. Cook your pasta just until it has a slight bite in the center, then scoop out half a cup of that starchy water before draining.
- Sauté the garlic:
- Warm olive oil in a big skillet over medium heat and add the minced garlic, stirring constantly for about a minute. You want it golden and fragrant, not brown and bitter.
- Cook the squash:
- Toss in the zucchini and yellow squash, stirring every so often for four or five minutes. They should soften and pick up a little color on the edges without turning mushy.
- Add the tomatoes:
- Tumble in the halved tomatoes along with salt, pepper, and red pepper flakes if you're using them. Let them cook for three or four minutes until they start to collapse and release their juices into a light sauce.
- Toss with pasta:
- Lower the heat and add the drained pasta to the skillet, tossing everything together. Splash in reserved pasta water a little at a time until the sauce clings to the noodles like silk.
- Finish with basil and cheese:
- Stir in torn basil leaves and grated Parmesan, letting the cheese melt into the warm pasta. Taste and adjust the seasoning, adding more salt or pepper as needed.
- Serve:
- Divide into bowls and top with extra basil and a little lemon zest if you want a citrusy lift. Serve immediately while everything is hot and glossy.
Save to Pinterest One summer evening, I served this to my mom who usually insists vegetables need butter and cream to be worth eating. She went back for seconds without saying a word, which is her version of a standing ovation. Later she asked for the recipe, and I realized this dish had quietly won her over. It reminded me that simple food, done right, doesn't need to shout to be memorable.
Making It Your Own
This recipe is more of a template than a rulebook. I've tossed in handfuls of spinach at the end, swapped yellow squash for eggplant, and added roasted red peppers when I had a jar open in the fridge. If you like it richer, a splash of cream at the end turns it into something closer to a primavera. If you want protein, grilled chicken or white beans fold in beautifully without changing the spirit of the dish.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will drink up the sauce as it sits. When you reheat it, add a splash of olive oil or a spoonful of pasta water to bring back the glossy texture. I've eaten this cold straight from the container for lunch, and honestly, it still tastes like summer. The flavors meld overnight, so don't be surprised if day two is even better than day one.
Pairing and Serving Ideas
This pasta doesn't need much alongside it, but a simple green salad with lemon vinaigrette and some crusty bread for mopping up the sauce never hurts. If you're serving it for guests, a chilled white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness of the olive oil and complements the sweetness of the tomatoes. For a heartier meal, serve it with garlic bread or a side of roasted asparagus.
- Toss in a handful of arugula right before serving for a peppery bite.
- Drizzle with a little balsamic glaze if you want a sweet, tangy finish.
- Top with toasted pine nuts or slivered almonds for a little crunch.
Save to Pinterest This is the kind of recipe that makes you look forward to cooking, not because it's fancy, but because it's easy and always satisfying. Keep it in your back pocket for those nights when you want something bright, simple, and just a little bit special.
Recipe Questions
- → Can I prepare this dish ahead of time?
Yes, you can prepare the vegetables up to 4 hours ahead. Store zucchini, squash, and tomatoes separately in the refrigerator. Cook the pasta and vegetables just before serving for the best texture and flavor.
- → What pasta shapes work best?
Penne and fusilli are ideal because their ridges and shapes trap the vegetable sauce. Rigatoni, farfalle, or even spaghetti work well too. Choose based on your preference and what you have available.
- → How do I make this vegan?
Simply omit the Parmesan cheese or substitute with a plant-based alternative. All other ingredients are naturally vegan. The dish remains delicious and flavorful without cheese.
- → Can I add protein to this dish?
Absolutely. Grilled chicken, shrimp, chickpeas, or white beans complement the vegetables beautifully. Add cooked protein in the final step when you toss everything together.
- → Why should I reserve pasta water?
Pasta water contains starch that helps emulsify the olive oil and create a silky sauce coating the noodles. It's essential for achieving restaurant-quality texture without cream.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the fresh vegetables and light olive oil-based sauce perfectly.