Garden Veggie Pasta (Print Version)

Summery pasta featuring zucchini, yellow squash, and cherry tomatoes with olive oil, garlic, and fresh basil.

# 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
10 - 1/4 teaspoon red pepper flakes, optional

→ Finishing

11 - 1/3 cup grated Parmesan cheese, optional
12 - Lemon zest for garnish, optional

# How to Make:

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, taking care not to brown.
03 - Add zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Stir in tomatoes, salt, black pepper, and red pepper flakes if using. Cook for 3 to 4 minutes until tomatoes soften and release their natural 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 consistency.
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 Advice:

01 -
  • It turns a pile of garden vegetables into something bright and satisfying without any fuss.
  • The tomatoes break down just enough to create a light sauce that clings to every piece of pasta.
  • You can have dinner on the table in half an hour, and it tastes like you spent all afternoon in the kitchen.
02 -
  • Always reserve pasta water before draining, the starch in it helps the sauce cling and brings everything together.
  • Don't overcook the vegetables or they'll turn mushy and lose their bright color and texture.
  • Add the basil at the very end so it stays vibrant and doesn't turn dark or wilted from the heat.
03 -
  • Use a large skillet so the vegetables have room to cook evenly without steaming on top of each other.
  • Taste the pasta water before adding it, if it's well salted, it will season the dish as it brings the sauce together.
  • Don't skip the lemon zest, it adds a brightness that makes the whole dish feel more alive.
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