Garden Veggie Pasta (Print)

Vibrant summery pasta with zucchini, yellow squash, cherry tomatoes, garlic, and fresh basil. Light, flavorful, and naturally vegetarian.

# Components:

→ 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 and Seasonings

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup 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 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 - Add 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 natural juices.
05 - Reduce heat to low. Add cooked pasta to the skillet with vegetables. Toss to combine, gradually adding reserved pasta water as needed to achieve a silky coating.
06 - Stir in fresh basil and Parmesan cheese if using. Taste and adjust seasonings as needed.
07 - Transfer to serving bowls. Garnish with additional fresh basil and lemon zest if desired.

# Expert Advice:

01 -
  • It turns the simplest vegetables into something that feels surprisingly elegant without any fuss.
  • You can taste the actual ingredients instead of drowning them in heavy cream or cheese.
  • Everything cooks in about the time it takes to boil pasta, so theres no standing around waiting.
  • It works just as well on a Tuesday night as it does when you have friends over and want to look effortless.
02 -
  • If you skip reserving pasta water, you'll end up with dry noodles that don't want to stick to the vegetables, and no amount of olive oil will fix it.
  • Don't cook the squash on high heat or they'll brown too fast on the outside and stay crunchy in the middle, medium is the sweet spot.
  • Add the basil at the very end so it stays vibrant and fresh instead of wilting into dark little strings that taste like grass.
03 -
  • Use a vegetable peeler to shave the Parmesan instead of grating it, the thin ribbons melt into the pasta more gently and look prettier on top.
  • If your tomatoes aren't very ripe or flavorful, add a tiny pinch of sugar to the pan when you cook them to help bring out their sweetness.
  • Always taste the pasta water before you drain it, if it's not salty enough, your whole dish will taste flat no matter how much you season later.
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