Garden Veggie Pasta (Printable format)

A bright, summery pasta with fresh zucchini, yellow squash, and ripe tomatoes tossed in olive oil and garlic.

# What You Need:

→ Pasta

01 - 12 ounces 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 and 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set 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, being careful not to brown.
03 - Add zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Add tomatoes, salt, black pepper, and red pepper flakes if using. Cook for another 3 to 4 minutes until tomatoes soften and release their juices.
05 - Reduce heat to low. Add cooked pasta to the skillet with vegetables. Toss to combine, adding reserved pasta water as needed to create 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 Hints:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • The vegetables stay just tender enough to have bite, not mushy or sad.
  • You can toss in whatever's piling up in your crisper drawer and it still works.
  • It's light enough that you don't feel weighed down, but satisfying enough for dinner.
02 -
  • Don't skip salting your pasta water, bland noodles will ruin an otherwise perfect dish.
  • Reserve that pasta water before you drain, you can't get it back and you'll wish you had it.
  • Add the basil at the very end so it stays green and fragrant instead of turning dark and tired.
  • If your skillet isn't big enough to toss everything together, use the empty pasta pot instead.
03 -
  • Use a skillet that's big enough to toss everything together without spilling, it makes the whole process smoother.
  • If your tomatoes aren't super ripe, a tiny pinch of sugar helps coax out their sweetness.
  • Grate the Parmesan fresh instead of using the pre-grated stuff, it melts better and tastes a hundred times more alive.
  • Taste the pasta a minute before the package says it's done, you want it al dente because it'll keep cooking in the skillet.
Go Back