Garden Veggie Pasta (Printable)

A vibrant summery pasta featuring garden zucchini, yellow squash, and ripe tomatoes with olive oil, garlic, and fresh basil.

# Required 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

# 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. 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 to preference.
07 - Transfer to serving bowls. Garnish with additional basil and lemon zest if desired.

# Expert Suggestions:

01 -
  • It turns a pile of summer vegetables into something that feels restaurant worthy without any fuss.
  • The dish comes together in the time it takes to boil pasta, making it ideal for busy evenings.
  • Every bite tastes like sunshine, especially when the tomatoes are ripe and sweet.
  • It's endlessly adaptable so you can use whatever vegetables are begging to be used up in your crisper drawer.
02 -
  • Don't skip reserving the pasta water, I forgot once and had to add plain water which made the sauce thin and bland instead of creamy.
  • Cook the vegetables over medium heat, not high, or they'll brown too fast on the outside and stay crunchy in the middle.
  • Add the basil at the very end so it stays bright and doesn't turn black from the heat.
03 -
  • Use the ripest tomatoes you can find, they make or break the sauce and bring natural sweetness.
  • Don't overcrowd the skillet when cooking the vegetables or they'll steam instead of getting those caramelized edges.
  • Toss the pasta in the skillet instead of plating it separately so every piece gets coated in that garlicky, tomatoey goodness.
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