Garden Veggie Pasta (Printable Version)

A vibrant, summery pasta featuring zucchini, yellow squash, and ripe tomatoes with 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, 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, 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 as needed.
07 - Transfer to serving bowls. Garnish with additional basil and lemon zest if desired.

# Expert Advice:

01 -
  • It tastes like summer without feeling heavy or complicated.
  • You can throw in whatever vegetables are begging to be used before they wilt.
  • The tomatoes create their own light sauce without any cream or butter.
  • It comes together faster than ordering takeout and feels infinitely better.
02 -
  • Reserve that pasta water before you drain; it's the secret to a sauce that clings instead of puddles at the bottom of the bowl.
  • Don't overcook the zucchini or it turns into wet mush that falls apart and makes the whole dish watery.
  • Add the basil at the very end so it stays bright and doesn't turn black from too much heat.
03 -
  • Use the ripest tomatoes you can find; their sweetness makes or breaks the sauce.
  • Don't skip the lemon zest; it brightens the whole dish in a way that's hard to describe but impossible to miss.
  • If you want it creamier, stir in a few spoonfuls of ricotta or mascarpone at the end instead of Parmesan.
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