Garden Veggie Pasta (Printer Version)

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

# Expert Advice:

01 -
  • It turns a mountain of garden vegetables into something bright and satisfying without any complicated technique.
  • Everything cooks in one skillet after the pasta boils, so cleanup feels like a gift after a long day.
  • The tomatoes break down into a light sauce that clings to every piece of pasta without feeling heavy.
  • You can skip the cheese entirely and it still tastes complete and full of flavor.
02 -
  • Reserve that pasta water before you drain; I forgot once and had to add plain water, and the sauce never came together the same way.
  • Don't overcook the zucchini or it turns to mush and loses all its texture, which makes the whole dish feel soggy instead of fresh.
  • Add the basil at the very end off the heat so it stays vibrant and doesn't turn brown and bitter from cooking.
03 -
  • Use a mix of red and yellow cherry tomatoes for a prettier plate and slightly different flavor notes in every bite.
  • Toast the red pepper flakes in the olive oil for a few seconds before adding the garlic to unlock a deeper, smokier heat.
  • Grate the Parmesan fresh right before serving instead of using pre-grated; the difference in flavor and meltability is worth the extra minute.
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