Garden Veggie Pasta (Printable Version)

Vibrant summery pasta with zucchini, yellow squash, and ripe tomatoes tossed in olive oil, garlic, and fresh basil.

# What You 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 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. Transfer to serving bowls and garnish with additional basil and lemon zest if desired.

# Cooking Tips:

01 -
  • It turns a pile of ordinary garden vegetables into something that feels both light and completely satisfying.
  • You can have dinner on the table in thirty-five minutes without any fancy techniques or hard-to-find ingredients.
  • The pasta water and tomato juices create a silky, natural sauce that clings to every bite without any cream or butter.
  • It tastes just as good at room temperature the next day, which means easy lunches all week.
02 -
  • Don't skip reserving the pasta water, because plain tap water won't do the same job of making the sauce silky and cohesive.
  • Cook the garlic just until fragrant but not brown, because once it burns it turns bitter and there's no fixing it.
  • Slice the zucchini and squash to a consistent thickness so they cook evenly and you don't end up with some pieces raw and others falling apart.
  • Add the basil at the very end off the heat so it stays vibrant green instead of turning dark and losing its fresh flavor.
03 -
  • Use a large enough skillet so the vegetables can spread out and caramelize a little instead of steaming in a crowded pan.
  • If your tomatoes aren't super ripe and sweet, a tiny pinch of sugar added with the salt can help balance their acidity.
  • Toss the hot pasta with the vegetables in the skillet instead of just dumping sauce on top, because that's how the flavors really marry and the pasta soaks up all the good stuff.
  • Save any leftover Parmesan rinds in the freezer and toss one into the pasta water while it boils for an extra layer of savory depth.
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