Pin it My neighbor showed up one July morning with a canvas bag overflowing with zucchini and squash, laughing about how her garden had exploded overnight. I had pasta in the pantry and garlic on the counter, so I tossed it all together with some cherry tomatoes that were starting to wrinkle on the windowsill. The smell of garlic hitting warm olive oil filled the kitchen, and by the time I stirred in the basil, I knew this was going to be one of those recipes I'd make all summer long. It turned out better than anything I could have planned.
I made this for a group of friends on a warm Friday night, and we ate it on the back porch with the windows open and a bottle of cold white wine. One of them kept going back for seconds, saying she couldn't believe something so simple could taste this good. We sat there until the sun went down, talking and laughing, and I remember thinking that this dish somehow made the whole evening feel easier. It's the kind of meal that doesn't try too hard but ends up being exactly what everyone wants.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the vegetables and olive oil beautifully, so every bite has flavor clinging to it.
- Zucchini and yellow squash: Slice them into half-moons so they cook evenly and stay just tender, not soggy or watery.
- Cherry or grape tomatoes: Halving them helps them burst and release their juices, which creates a light, natural sauce when tossed with the pasta.
- Extra virgin olive oil: Use a good one here since it's not hidden, it's actually the base of the whole dish.
- Garlic: Mince it fine and don't let it brown, or it'll turn bitter and overpower the sweetness of the vegetables.
- Kosher salt and black pepper: Season the pasta water generously, and taste before serving to adjust the vegetables.
- Fresh basil leaves: Slice them at the last minute so they stay bright green and fragrant, stirring them in right before serving.
- Red pepper flakes: Just a pinch adds warmth without heat, but you can skip it if you want to keep things mild.
- Parmesan cheese: A little goes a long way for richness, but it's completely optional if you're keeping it vegan.
- Lemon zest: A quick grate over the top before serving brightens everything up and makes it feel a little more special.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, salt it well, and cook the pasta until it's al dente with a little bite left in the center. Before you drain it, scoop out half a cup of the starchy pasta water and set it aside.
- Start the vegetables:
- Heat the olive oil in a large skillet over medium heat, then add the minced garlic and stir it around for about a minute until it smells amazing but hasn't turned brown. Toss in the zucchini and yellow squash, stirring occasionally, and let them cook for four or five minutes until they start to soften and get a little color on the edges.
- Add the tomatoes:
- Stir in the halved tomatoes along with the salt, black pepper, and red pepper flakes if you're using them. Let everything cook together for three or four minutes until the tomatoes start to collapse and their juices pool in the pan.
- Combine pasta and vegetables:
- Turn the heat down to low, add the drained pasta directly into the skillet, and toss everything together using tongs or a big spoon. If it looks dry, add some of that reserved pasta water a little at a time until it comes together in a silky, cohesive way.
- Finish and serve:
- Stir in the fresh basil and Parmesan if you're using it, taste, and adjust the seasoning with more salt or pepper if needed. Serve it in wide bowls and top with extra basil and a sprinkle of lemon zest if you want that extra pop of brightness.
Pin it The first time I brought this to a potluck, someone asked for the recipe before they even finished their plate. I realized then that it wasn't just about the vegetables or the pasta, it was about how the whole thing tasted like summer in a bowl. Every time I make it now, I think about that night and how food can be simple and still make people happy.
Making It Your Own
This recipe is forgiving and flexible, so feel free to swap in whatever vegetables you have on hand. I've added handfuls of baby spinach at the end, thinly sliced bell peppers with the squash, or even a few handfuls of arugula for a peppery kick. If you like a little protein, white beans or chickpeas stirred in at the end make it more filling without changing the vibe. Just keep the olive oil, garlic, and fresh basil, and you'll be fine.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. I usually reheat it in a skillet over low heat with a splash of water or olive oil to loosen everything up, stirring gently so the pasta doesn't stick. You can also eat it cold straight from the fridge, tossed with a little extra lemon juice and a drizzle of olive oil, and it works surprisingly well as a pasta salad. The flavors actually deepen overnight, so don't be surprised if it tastes even better the next day.
Serving Suggestions
This pasta is light enough to be the main event on a warm evening, but it also pairs beautifully with a simple side salad or a crusty loaf of bread for soaking up any extra olive oil left in the bowl. I like serving it with a chilled glass of Sauvignon Blanc or Pinot Grigio, something crisp that doesn't compete with the vegetables. If you're feeding a crowd, double the recipe and serve it family style in a big shallow bowl so everyone can help themselves.
- Add a handful of toasted pine nuts or slivered almonds for crunch.
- Drizzle a little balsamic glaze over the top for a sweet, tangy finish.
- Serve with grilled chicken or shrimp on the side if you want to make it heartier.
Pin it This is the kind of recipe that reminds me why I love cooking, it's easy, it's flexible, and it makes people smile. I hope it becomes one of your summer staples too.
Recipe Questions & Answers
- → Can I use different vegetables in this dish?
Absolutely. Bell peppers, spinach, mushrooms, and eggplant work wonderfully. Add heartier vegetables earlier in cooking and delicate ones near the end. Adjust cooking times based on vegetable density.
- → How do I prevent mushy vegetables?
Slice vegetables evenly and cook the squash and zucchini for just 4-5 minutes until slightly tender. Add tomatoes separately so they soften without overcooking the other vegetables. High heat and frequent stirring help maintain texture.
- → What pasta shape works best?
Penne and fusilli are ideal because their ridges and curls catch the light tomato sauce and vegetables. Short tubular or spiral shapes distribute ingredients evenly throughout each bite.
- → Is this dish suitable for vegans?
Yes. Simply omit the Parmesan cheese or use a plant-based alternative. All other ingredients are naturally vegan-friendly. The pasta water creates enough richness without dairy.
- → Can I make this ahead of time?
Best served fresh, but leftovers keep refrigerated for 2-3 days. Reheat gently on the stovetop with a splash of water or broth to restore the silky sauce. Add fresh basil after reheating.
- → What wine pairs well with this meal?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh vegetables and garlic beautifully. Their acidity cuts through the olive oil and brightens the basil flavors.