Garden Veggie Pasta (Printable version)

Vibrant summer pasta featuring zucchini, yellow squash, ripe tomatoes, olive oil, garlic, and fresh basil. Light and flavorful.

# Needed 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 and Seasoning

07 - 1/2 teaspoon kosher salt, plus additional 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

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of 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 - 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 to combine, adding reserved pasta water as needed to achieve a silky sauce 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 comes together in the time it takes to boil pasta, making it perfect for weeknights when youre too tired to think.
  • The vegetables stay bright and tender, not mushy, so every bite feels fresh and light.
  • You can swap in whatever vegetables you have on hand without following a strict formula.
  • It tastes like youve been cooking all day, but youve barely broken a sweat.
02 -
  • Dont skip reserving the pasta water; it contains starch that helps everything come together without adding cream or butter.
  • Let the zucchini sit undisturbed in the pan for a minute or two before stirring so it gets golden edges instead of turning limp and soggy.
  • Add the basil at the very end off the heat so it stays green and fragrant instead of wilting into sad, dark ribbons.
03 -
  • Use a vegetable peeler to shave thin ribbons of Parmesan over the top instead of grating it for a more elegant finish.
  • If your tomatoes arent very ripe or flavorful, add a teaspoon of balsamic vinegar to the skillet to boost their sweetness and acidity.
  • Toast a handful of pine nuts in a dry pan until golden and sprinkle them over the finished dish for extra richness and crunch.
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