Garden Veggie Pasta

My neighbor appeared at the fence one August evening with a canvas bag overflowing with zucchini, squash, and tomatoes still warm from the sun. She laughed and said she'd run out of people to give them to. I promised her a plate of pasta in exchange, and that's how this recipe was born. The vegetables were so fresh they barely needed anything, just good olive oil and garlic to let them shine. It's the kind of meal that tastes like summer captured in a bowl.

I made this for a small dinner party on my patio when the evenings were still long and warm. Everyone was hungry but nobody wanted anything rich. I tossed the pasta in the skillet right at the table, and the smell of basil and garlic made everyone lean in. One friend went back for seconds before she'd even finished her first plate. That's when I knew this recipe was a keeper.

Ingredients

• Penne or fusilli pasta: Short shapes with ridges or twists grab onto the vegetables and light sauce better than long noodles, and they're easier to eat in a casual setting.
• Zucchini and yellow squash: Slice them into half-moons about a quarter inch thick so they cook quickly without turning mushy, and use medium-sized ones because the big ones can be watery and bland.
• Cherry or grape tomatoes: Halving them lets their sweet juices burst out and mingle with the pasta water to create a silky coating that tastes like pure summer.
• Extra virgin olive oil: This isn't the time for a neutral oil, you want something fruity and green that adds its own flavor to the vegetables.
• Garlic: Mince it finely and watch it closely in the pan because burnt garlic will make everything taste bitter and sharp.
• Kosher salt and black pepper: Season the pasta water generously and taste the vegetables before adding more, because the reserved pasta water is already salty.
• Fresh basil: Tear or slice it at the last minute so it stays bright green and aromatic, and toss it in off the heat to keep that fresh, peppery flavor.
• Red pepper flakes: Just a pinch adds a gentle warmth that makes the sweetness of the tomatoes even more noticeable.
• Parmesan cheese: A handful of freshly grated Parmesan adds a nutty, salty finish, but the dish is just as lovely without it if you're keeping it vegan.
• Lemon zest: A few bright curls over the top wake up all the other flavors and add a hint of sunshine.

Instructions

Boil the pasta:

Bring a large pot of water to a rolling boil and add enough salt so it tastes like the sea, then cook the pasta until it still has a slight bite in the center. Scoop out half a cup of that starchy water before you drain, because it's magic for bringing everything together.

Sauté the garlic:

Heat the olive oil in a large skillet over medium heat until it shimmers, then add the garlic and stir it around for about a minute until your kitchen smells incredible but the garlic hasn't taken on any color. If it starts to brown, pull the pan off the heat for a moment.

Cook the squash:

Add the zucchini and yellow squash to the pan and let them sizzle, stirring every now and then so they soften and get a few golden edges without falling apart. They should still have a little firmness when you move to the next step.

Add the tomatoes:

Toss in the halved tomatoes along with the salt, pepper, and red pepper flakes if you're using them, then let everything cook together until the tomatoes start to collapse and release their juices. The pan will look saucy and smell sweet.

Combine with pasta:

Turn the heat to low and add the drained pasta directly to the skillet, tossing everything together with tongs or a wooden spoon. Splash in some of that reserved pasta water a little at a time until the sauce clings to the pasta in a glossy, light coating.

Finish and serve:

Stir in the fresh basil and Parmesan if you're using it, then taste and add more salt or pepper if needed. Divide among bowls and scatter a little extra basil and lemon zest over the top for color and brightness.

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The first time I brought a bowl of this to a potluck, someone asked if I'd used cream. I laughed and told her it was just vegetables, pasta water, and a little cheese. She didn't believe me until I walked her through it. That's the beauty of this dish, it tastes rich and indulgent but it's really just good ingredients treated simply. It's become my go-to whenever I want to impress someone without spending the afternoon in the kitchen.

How to Choose Your Vegetables

Look for zucchini and squash that are firm and heavy for their size, with smooth skin and no soft spots. The smaller ones tend to be sweeter and less watery than the baseball bat sized giants. For tomatoes, go for ones that smell sweet and give just a little when you press them gently. If your garden or market has heirloom tomatoes, chop those in instead of cherry tomatoes for a different but equally delicious result.

Make It Your Own

I've added handfuls of baby spinach in the last minute of cooking, and I've swapped the squash for bell peppers when that's what I had. A few spoonfuls of ricotta dolloped on top makes it feel more luxurious, and a splash of white wine in the pan with the garlic adds a lovely depth. This recipe is forgiving and adaptable, so use what looks good and what you have on hand.

Storing and Serving Later

This pasta keeps well in the fridge for up to three days, and I actually prefer it the next day when all the flavors have had time to settle in together. Reheat it gently in a skillet with a splash of water or olive oil, or eat it cold straight from the container. If you're planning to make it ahead, undercook the pasta by a minute so it doesn't get too soft when you reheat it.

• Toss leftovers with a little more olive oil and lemon juice before serving cold as a pasta salad.
• Add a fried or poached egg on top for a simple breakfast or lunch that feels surprisingly elegant.
• Serve it alongside grilled chicken or fish if you want to make it part of a larger meal.

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This is the kind of recipe that reminds me why I love cooking, it's simple, flexible, and always makes people happy. I hope it becomes one of those dishes you turn to again and again, especially when your counters are covered in vegetables and you need something easy and bright.

Recipe Questions & Answers

→ Can I use different pasta shapes?

Yes, any pasta works well. Penne and fusilli are recommended for their ridges that catch the sauce, but spaghetti, rigatoni, or farfalle are equally delicious.

→ How do I prevent watery sauce?

Cook the vegetables over medium heat without covering the skillet to allow moisture to evaporate. Use the reserved pasta water gradually to achieve your desired sauce consistency.

→ Can I make this vegan?

Absolutely. Simply omit the Parmesan cheese or substitute it with plant-based Parmesan. The dish is naturally vegan-friendly with these adjustments.

→ What vegetables can I substitute?

Bell peppers, spinach, mushrooms, eggplant, or broccoli work wonderfully. Add them in similar quantities and adjust cooking times based on vegetable density.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or olive oil to restore the sauce consistency.

→ Is this dish gluten-free?

Use certified gluten-free pasta to make it gluten-free. All other ingredients are naturally gluten-free, making it safe for those with celiac disease or gluten sensitivity.