Garden Veggie Pasta (Print Version)

Vibrant pasta featuring zucchini, yellow squash, and ripe tomatoes with olive oil, garlic, and fresh basil. Light and summery.

# 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

→ Base & Aromatics

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 Make:

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. 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 needed.
07 - Transfer to serving bowls. Garnish with additional basil and lemon zest if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, no fuss and barely any cleanup.
  • The vegetables stay bright and tender, not mushy or overcooked like so many veggie pastas.
  • You can taste every ingredient clearly, the garlic, the basil, the sweetness of the tomatoes.
  • It works as a main dish or a side, and tastes just as good at room temperature the next day.
02 -
  • Reserve that pasta water before you drain, I forgot once and the dish was dry and clumpy instead of glossy.
  • Don't crowd the skillet or the vegetables will steam instead of sauté, cook in batches if you need to.
  • Add the basil at the very end, if you cook it too long it turns dark and loses that bright, sweet flavor.
03 -
  • Salt your pasta water until it tastes like the sea, it's the only chance to season the pasta itself.
  • Use a skillet large enough to toss everything together, or you'll end up with pasta on the floor.
  • Taste as you go, especially before serving, a pinch more salt or a squeeze of lemon can transform the whole dish.
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