Garden Veggie Pasta (Print Version)

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

# What You'll 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
10 - 1/4 teaspoon red pepper flakes, optional

→ Finishing

11 - 1/3 cup grated Parmesan cheese, optional
12 - Lemon zest for garnish, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining and setting aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Add sliced zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Stir in halved tomatoes, salt, black pepper, and red pepper flakes if using. Cook for an additional 3 to 4 minutes until tomatoes soften and release their juices.
05 - Reduce heat to low. Transfer cooked pasta to the skillet with vegetables. Toss to combine, adding reserved pasta water gradually 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 fresh basil and lemon zest if desired.

# Expert Tips:

01 -
  • It turns an overflow of garden vegetables into something you'll actually crave, not just tolerate.
  • The whole thing comes together in the time it takes to boil pasta, so there's no standing over the stove forever.
  • It tastes like sunshine and basil and all the reasons you grow tomatoes in the first place.
  • You can make it completely plant based or add cheese without changing its soul.
02 -
  • Don't skip salting the pasta water generously, it should taste like the sea, because this is your only chance to season the pasta itself.
  • Reserve that pasta water before you drain, I've forgotten more times than I'd like to admit and regretted it every time.
  • Add the basil at the very end off the heat so it stays bright green and doesn't turn dark and sad.
03 -
  • Use the ripest tomatoes you can find, their sweetness and acidity make or break the dish.
  • Don't crowd the skillet when cooking the vegetables, give them space to caramelize slightly rather than steam.
  • Taste the pasta water before draining, if it's undersalted, your whole dish will taste flat no matter what you do later.
  • Let the garlic bloom in the oil but watch it like a hawk, burnt garlic will ruin everything.
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