Garden Veggie Pasta (Printable)

Vibrant summery pasta with zucchini, yellow squash, and tomatoes. Light, flavorful, and easy to prepare in just 35 minutes.

# 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 Steps:

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 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 summer produce is taking over your counter and it still works beautifully.
  • Cleanup is shockingly easy since everything cooks in one skillet after the pasta boils.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce actually stick instead of pooling at the bottom of the bowl.
  • Cut your squash into even pieces or some will be crunchy while others turn to mush, consistency matters more than you'd think.
  • Add the basil at the very end or it will turn black and lose all its fragrance, fresh herbs are delicate.
03 -
  • Use a skillet that's big enough to toss the pasta comfortably, crowding it makes everything steam instead of getting those nice caramelized edges on the veggies.
  • Taste a piece of squash before you add the pasta, if it's still crunchy give it another minute or two because it won't cook much more once everything is combined.
  • If your tomatoes aren't super ripe or flavorful, a tiny pinch of sugar in the pan with them will help bring out their natural sweetness without making the dish taste sugary.
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