Garden Veggie Pasta

My kitchen windowsill used to overflow with squash every August, courtesy of a neighbor who couldn't stop her garden from producing. I'd stack them on the counter until I ran out of excuses not to use them. One evening, with nothing but pasta in the pantry and a colander full of zucchini staring me down, I threw it all in a pan with garlic and tomatoes. It became the dish I crave when the air gets thick and heavy.

I made this for a friend who swore she hated zucchini. She ate two bowls and asked for the recipe on a napkin. Turns out she'd only ever had it steamed to mush as a kid. When you sauté it just until it's tender with a little bite left, it soaks up garlic and olive oil like a sponge. Watching her face change with each forkful reminded me why I cook in the first place.

Ingredients

• Penne or fusilli pasta: Short shapes with ridges grab onto the vegetables and olive oil better than long noodles, and they're easier to twirl with a fork when you're eating on the couch.
• Zucchini: Slice them into half-moons so they cook evenly and don't turn to mush; younger, smaller zucchini have fewer seeds and a sweeter flavor.
• Yellow squash: Adds a pop of color and a slightly different texture that keeps each bite interesting without changing the flavor profile.
• Cherry or grape tomatoes: Halved tomatoes burst open in the heat and create a light, clinging sauce that coats the pasta without feeling saucy.
• Extra virgin olive oil: This is not the place for a neutral oil; good olive oil becomes the base of the whole dish and carries the garlic everywhere.
• Garlic: Mince it fine and don't let it brown or it'll taste bitter; you want it fragrant and sweet.
• Kosher salt and black pepper: Salt the pasta water like the ocean, then season again at the end to taste after everything comes together.
• Fresh basil: Tear or slice it at the last second so it stays bright green and doesn't bruise into black streaks.
• Red pepper flakes: Just a pinch wakes up the whole dish without making it spicy; it's the difference between good and memorable.
• Parmesan cheese: Optional, but a handful stirred in at the end adds a salty, nutty richness that makes the pasta feel complete.
• Lemon zest: A few gratings over the top right before serving brightens everything and cuts through the olive oil.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, with a little chew left in the center. Before draining, scoop out half a cup of the starchy pasta water and set it aside; it's liquid gold for bringing the sauce together.

Sauté the garlic:

Heat olive oil in a large skillet over medium heat until it shimmers, then add the minced garlic and stir constantly for about a minute until it smells like heaven but hasn't turned brown. If it browns, it gets bitter and you'll taste it in every bite.

Cook the squash:

Toss in the zucchini and yellow squash, stirring every minute or so, and let them soften and pick up a little color on the edges. Don't crowd the pan or they'll steam instead of sauté; if your skillet is small, do this in two batches.

Add the tomatoes:

Throw in the halved tomatoes along with salt, pepper, and red pepper flakes, and cook until they start to collapse and release their juices into a light, glossy sauce. You'll see them blister and the liquid pool at the bottom of the pan.

Toss everything together:

Lower the heat and add the drained pasta directly into the skillet with the vegetables, tossing everything together with tongs. Add splashes of reserved pasta water a little at a time until the pasta is glossy and lightly coated, not dry or soupy.

Finish with basil and cheese:

Stir in the fresh basil and Parmesan if you're using it, then taste and add more salt or pepper if needed. The basil should wilt just slightly but stay green and fragrant.

Serve:

Transfer to bowls and top with extra basil, a little lemon zest, and another sprinkle of Parmesan if you like. Serve immediately while it's hot and the vegetables are still tender.

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This became my go-to meal when I wanted to feel like I was doing something good for myself without much effort. I'd sit on the back steps with a bowl in my lap, the basil still warm and fragrant, and watch the sun drop behind the trees. It's one of those dishes that doesn't need an occasion; it just needs a few ripe tomatoes and a willingness to let summer taste like something simple.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the pasta soaks up moisture and the vegetables soften a bit more. Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen it up, or microwave in short bursts, stirring in between. I've eaten it cold straight from the fridge more times than I'll admit, and it still tastes good.

Swaps and Variations

If you don't have yellow squash, double the zucchini or use bell peppers, eggplant, or handfuls of spinach stirred in at the end. For a vegan version, skip the Parmesan or use a plant-based one; the dish is rich enough without it. You can also toss in white beans or chickpeas for protein, or stir in a spoonful of pesto if you want it even more herby and green.

What to Serve With It

This pairs beautifully with a crisp, cold Sauvignon Blanc or Pinot Grigio that cuts through the olive oil and complements the tomatoes. On the side, serve crusty bread for soaking up any oil left in the bowl, or a simple arugula salad dressed with lemon and olive oil. It's light enough that you don't need much else, but it's also hearty enough to stand alone as the whole meal.

• A chilled white wine with citrus notes makes every bite feel more summery.
• Garlic bread or focaccia turns this into a cozy, shareable dinner.
• A handful of toasted pine nuts on top adds crunch and a little luxury.

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This is the kind of recipe that gets better the more you make it, because you'll start to know how you like it best. Cook it once, and you'll find yourself reaching for it every time your counter is covered in vegetables and you need dinner in less than half an hour.

Recipe FAQs

→ Can I prepare this dish ahead of time?

While best served fresh, you can prepare the vegetables 2-3 hours ahead and store them separately. Combine everything just before serving to preserve the pasta's texture and the brightness of the fresh basil.

→ What pasta shapes work best?

Penne and fusilli are ideal as they catch the vegetable pieces and sauce. You can also use farfalle, rigatoni, or spaghetti depending on your preference.

→ How do I make this vegan?

Simply omit the Parmesan cheese or use a plant-based Parmesan alternative. The dish is naturally vegan-friendly with just those simple substitutions.

→ Can I add protein to this dish?

Absolutely. Consider adding grilled chicken, shrimp, white beans, or crispy chickpeas for extra substance and protein without compromising the light flavor profile.

→ What should I serve with this pasta?

Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio. A simple arugula salad or crusty bread rounds out the meal perfectly.

→ How important is the reserved pasta water?

Very important. The starch in pasta water creates a silky, natural sauce that coats the pasta evenly. Start with a little and add more as needed for your preferred consistency.