Save My neighbor knocked on the door one July evening with a canvas bag overflowing with zucchini and squash. Her garden had exploded, and she was practically begging people to take some. I tossed them with pasta that night, just olive oil and garlic, and it became the dish I crave every summer. There's something about vegetables still warm from the sun that tastes like the season itself.
I made this for a potluck once, doubled the recipe, and watched it disappear in minutes. Someone asked if I'd used cream because the sauce clung to the pasta so nicely. Nope, just starchy pasta water and good olive oil. That night taught me that simple food, done right, never needs an apology.
Ingredients
- Penne or fusilli pasta: The ridges and twists catch the vegetables and sauce beautifully, choose a shape with texture so every bite is full.
- Zucchini: Slice them into half-moons about a quarter inch thick so they cook evenly and don't turn to mush.
- Yellow squash: Adds a slightly sweeter, buttery flavor that balances the zucchini perfectly.
- Cherry or grape tomatoes: Halved, they burst into a light sauce as they cook, sweet and tangy all at once.
- Extra virgin olive oil: This is your sauce base, so use one you'd happily dip bread into.
- Garlic: Minced fine and sautéed just until fragrant, it perfumes the whole dish without overpowering.
- Kosher salt and black pepper: Season the pasta water generously and adjust at the end, the vegetables need enough salt to shine.
- Fresh basil leaves: Sliced thin and stirred in at the end, they wilt just slightly and smell like summer.
- Red pepper flakes: Optional but wonderful, a pinch adds warmth without real heat.
- Parmesan cheese: A handful of grated Parmesan makes it richer, but the dish stands on its own without it.
- Lemon zest: A little brightness at the end wakes everything up, especially if you're serving it warm.
Instructions
- Boil the pasta:
- Bring a large pot of well salted water to a rolling boil and cook your pasta until al dente, with a slight bite. Before draining, scoop out half a cup of that starchy, cloudy pasta water, it's the secret to a silky sauce.
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells amazing but hasn't turned brown. Burned garlic is bitter, so keep it moving.
- Cook the squash:
- Add the zucchini and yellow squash to the skillet and stir occasionally for four to five minutes. They should soften but still have a little snap, not turn limp or watery.
- Add the tomatoes:
- Toss in the halved tomatoes, salt, pepper, and red pepper flakes if you're using them, then cook for another three to four minutes. The tomatoes will start to collapse and release their juices, creating a light, fresh sauce.
- Combine pasta and vegetables:
- Lower the heat and add the drained pasta directly to the skillet, tossing everything together. Splash in some of that reserved pasta water a little at a time until the sauce coats every piece of pasta smoothly.
- Finish with basil and cheese:
- Stir in the fresh basil and Parmesan if you're using it, then taste and adjust the salt and pepper. The basil should just wilt into the warmth, releasing its perfume.
- Serve:
- Transfer to bowls and garnish with extra basil and a few curls of lemon zest. Serve it hot, warm, or even at room temperature.
Save One evening I served this to a friend who claimed she didn't like zucchini. She went back for seconds, then admitted maybe she just hadn't met the right zucchini dish yet. It reminded me that good cooking is really just about letting ingredients be themselves.
Serving Suggestions
This pasta is light enough to be a main dish on a hot night, but hearty enough to feel like a real meal. I like to serve it with crusty bread and a simple green salad, maybe arugula with lemon and olive oil. If you want to make it more substantial, add white beans or grilled chicken. A chilled glass of Sauvignon Blanc or Pinot Grigio is perfect alongside, crisp and bright enough to match the vegetables.
Storage and Leftovers
Leftovers keep well in the fridge for up to three days in an airtight container. The pasta absorbs some of the sauce as it sits, so when you reheat it, add a splash of water or olive oil to loosen it up. I actually love this cold straight from the fridge, it's like a pasta salad that doesn't need mayo. If you're making it ahead, undercook the pasta slightly so it doesn't get mushy when you reheat.
Variations and Swaps
You can swap in whatever summer vegetables you have on hand. Bell peppers, eggplant, and green beans all work beautifully. Spinach or arugula stirred in at the end adds color and a peppery bite. For a vegan version, skip the Parmesan or use a plant-based one, the dish is just as satisfying. If you want more protein, white beans, chickpeas, or even crumbled feta (if not vegan) fit right in.
- Try whole wheat or gluten free pasta if you need it, just watch the cooking time.
- A handful of toasted pine nuts or walnuts adds a nice crunch.
- Swap basil for fresh parsley or mint if that's what you have growing.
Save This is the kind of recipe that reminds you why summer vegetables are worth the wait. It's bright, easy, and tastes like sunshine on a plate.
Recipe FAQs
- → Can I make this vegan?
Absolutely. Simply omit the Parmesan cheese or substitute it with plant-based Parmesan. All other ingredients are naturally vegan-friendly.
- → What pasta shapes work best?
Penne and fusilli are ideal for catching the vegetable pieces and sauce. Linguine or tagliatelle also work well, or use any short pasta you prefer.
- → How do I prevent mushy vegetables?
Cook the zucchini and squash for 4-5 minutes until slightly tender but still firm, and don't overcook the tomatoes. They should soften and release juices without falling apart completely.
- → Can I prepare this ahead of time?
You can prep vegetables and store them separately ahead of time. Cook the pasta and vegetables just before serving for best flavor and texture. Leftovers can be refrigerated for up to three days.
- → What vegetables can I substitute or add?
Bell peppers, spinach, mushrooms, eggplant, or asparagus all work beautifully. Add them during the cooking time based on their texture—firmer vegetables need longer cooking.
- → Is this gluten-free?
The dish contains gluten in regular pasta. Use certified gluten-free pasta to make this suitable for those with gluten sensitivity. All other ingredients are naturally gluten-free.