Garden Veggie Pasta (Printable View)

Summery pasta featuring garden vegetables—zucchini, squash, and tomatoes—with garlic, olive oil, 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, plus extra for garnish
10 - 1/4 teaspoon red pepper flakes (optional)

→ Finishing

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

# How To Make It:

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

# Expert Advice:

01 -
  • It turns a pile of summer vegetables into something that feels intentional and satisfying without any fuss.
  • The pasta water trick makes everything creamy and cohesive, no heavy cream needed.
  • You can taste the freshness in every bite, especially when the basil goes in at the end.
  • It reheats beautifully the next day, which is rare for a vegetable pasta.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will make the olive oil and vegetable juices cling to the pasta instead of sliding off.
  • Add the basil at the very end so it stays green and fragrant, if you cook it too long it turns dark and loses its fresh flavor.
  • If your tomatoes aren't very ripe, add a pinch of sugar to balance the acidity and bring out their natural sweetness.
03 -
  • If your skillet isn't big enough to toss the pasta with the vegetables, return everything to the pasta pot instead so you have room to mix without making a mess.
  • Use a vegetable peeler to shave thin ribbons of Parmesan over the top instead of grating it, it looks more elegant and melts beautifully into the hot pasta.
  • Toast the red pepper flakes in the olive oil for a few seconds before adding the garlic to unlock a deeper, smokier flavor.
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