Garden Veggie Pasta (Printable)

A bright, summery pasta featuring zucchini, yellow squash, and cherry tomatoes with garlic and fresh basil. Vegetarian and ready in 35 minutes.

# What You’ll Use:

→ 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:

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, being careful not to brown.
03 - Add the zucchini and yellow squash to the skillet. 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 to achieve a silky sauce consistency.
06 - Stir in fresh basil and Parmesan cheese if using. Taste and adjust seasoning as desired.
07 - Transfer to serving bowls. Garnish with additional basil and lemon zest if desired.

# Expert Advice:

01 -
  • It turns an abundance of garden vegetables into something that feels special without any fuss.
  • The pasta water and tomato juices create a light sauce that clings to every bite without feeling heavy.
  • You can have dinner on the table in the time it takes to boil pasta and chop a few vegetables.
  • It tastes just as good at room temperature the next day, which makes it perfect for lunch.
02 -
  • Don't skip reserving the pasta water, because plain water won't help the sauce cling the way that starchy, salty liquid does.
  • Add the basil at the very end off the heat, or it will turn dark and lose that fresh, bright flavor that makes the dish sing.
  • If your tomatoes aren't very ripe, a pinch of sugar in the pan will help bring out their sweetness.
03 -
  • Use a skillet large enough to toss the pasta comfortably, because a crowded pan makes it harder to coat everything evenly.
  • Grate your Parmesan fresh from a block instead of using the pre-grated stuff, because it melts into the pasta better and tastes sharper and more complex.
  • If you want a little protein, white beans or chickpeas stirred in at the end add substance without weighing things down.
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