Garden Veggie Pasta (Print view)

Vibrant summery pasta with zucchini, yellow squash, cherry tomatoes, garlic, and fresh basil. Light and flavorful.

# List of Ingredients:

→ 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 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

# Step-by-Step 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 but not browned.
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 for a silky sauce.
06 - Stir in fresh basil and Parmesan cheese if using. Taste and adjust seasoning as desired.
07 - Transfer to serving bowls. Garnish with additional basil and lemon zest if desired.

# Expert Suggestions:

01 -
  • It turns an overload of garden vegetables into something bright and satisfying without any fuss.
  • The whole thing comes together in the time it takes to boil pasta, so dinner feels effortless even on busy nights.
  • You can taste every ingredient clearly, the garlic, the basil, the sweetness of the tomatoes, instead of everything blending into one heavy sauce.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the olive oil and vegetable juices turn into an actual sauce instead of just slippery noodles.
  • If you add the garlic to cold oil or let it sit too long in hot oil, it will burn and taste harsh, so keep the heat at medium and stir constantly.
  • Slice your zucchini and squash to a similar thickness so they cook at the same rate, otherwise some pieces will be mushy while others are still crunchy.
03 -
  • Toss the hot pasta with the vegetables off the heat for a minute before serving, it gives everything time to marry together and the flavors get deeper.
  • If you want a creamier texture without adding cream, stir in a tablespoon of butter or a spoonful of ricotta at the end.
  • Fresh basil matters here, dried basil won't give you the same bright, summery flavor that makes this dish feel alive.
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