Garden Veggie Pasta (Printable Version)

A summery pasta dish with zucchini, yellow squash, cherry tomatoes, and fresh basil. Light, flavorful, and ready in under 35 minutes.

# What You'll 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 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 pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
03 - Add zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Add tomatoes, salt, black pepper, and red pepper flakes if using. Cook for 3 to 4 minutes until tomatoes soften and release their juices.
05 - Reduce heat to low. Add cooked pasta to the skillet with vegetables. Toss gently 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 fresh basil and lemon zest if desired.

# Expert Suggestions:

01 -
  • It takes whatever your garden or farmers market gives you and turns it into something bright and satisfying without much fuss.
  • The vegetables stay tender but not mushy, and the tomatoes break down just enough to coat the pasta like a light, fresh sauce.
  • You can have dinner on the table in half an hour, and it tastes like you spent way longer on it.
  • Leftovers taste even better the next day after everything has had time to soak in together.
02 -
  • Don't skip reserving the pasta water, it's the secret to making everything come together without adding cream or butter.
  • Cook the zucchini and squash just until tender, not mushy, or they'll turn watery and lose their texture.
  • Add the basil at the very end so it stays vibrant and doesn't wilt into sad little brown bits.
03 -
  • Use a large enough skillet so the vegetables have room to cook without steaming on top of each other.
  • Taste the pasta water before you drain it, it should be as salty as the sea, and that's what seasons the pasta from the inside out.
  • If you want a creamier texture without dairy, stir in a tablespoon of pasta water mixed with a little miso paste at the end.
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