Garden Veggie Pasta (Printable)

A vibrant summer pasta dish with zucchini, yellow squash, tomatoes, garlic, and fresh basil. Light and naturally flavorful.

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

→ Herbs & Seasoning

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, 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 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, being careful not to brown it.
03 - Add the zucchini and yellow squash to the skillet. 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 to create 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 Advice:

01 -
  • It tastes like you spent all day in the kitchen but takes less time than ordering delivery.
  • The vegetables stay bright and sweet instead of turning into mush.
  • You can throw in whatever's wilting in your crisper drawer and it still works beautifully.
  • It's light enough that you won't feel weighed down on a warm evening.
02 -
  • Always reserve pasta water before draining, that starchy liquid is what turns olive oil into an actual sauce.
  • Don't overcook the zucchini or it will turn gray and watery, you want it to still have some bite.
  • Add the basil at the very end so it stays bright green and doesn't turn black from the heat.
03 -
  • Use a skillet large enough to toss the pasta without crowding, or the vegetables will steam instead of sauté.
  • Grate your Parmesan fresh from a block, the pre-grated stuff doesn't melt the same way and can taste like sawdust.
  • If your tomatoes aren't very sweet, a pinch of sugar in the pan will balance the acidity without making it taste like dessert.
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