Save to Pinterest My neighbor knocked on my door one July afternoon with a basket overflowing with squash and zucchini, the kind of surplus that happens when a garden gets out of hand. I stood there holding armfuls of vegetables, wondering how I'd use them all before they went soft. That night, I tossed them into a skillet with garlic and tomatoes, and the kitchen filled with the smell of summer. It became the dish I made every week that season, the one that taught me how little you need when the ingredients are this good.
I made this for a group of friends on a Friday night when I was too tired to plan anything fancy. We ate it on the back porch with cold wine, and someone said it tasted like eating straight from the garden. One person scraped their bowl clean and asked if there was more. That's when I knew this wasn't just a weeknight filler, it was the kind of dish people remember.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the olive oil and bits of tomato, making every bite flavorful instead of slippery.
- Zucchini and yellow squash: Slice them into half-moons so they cook evenly and don't turn to mush, I learned that after a few watery batches.
- Cherry or grape tomatoes: Halving them helps them burst open in the pan, releasing their sweetness and creating a light sauce without any work.
- Extra virgin olive oil: Use the good stuff here, it's one of the main flavors and you'll taste the difference.
- Garlic: Mince it fine and don't let it brown, burnt garlic turns bitter and there's no coming back from that.
- Kosher salt and black pepper: Season the pasta water generously, it's your only chance to flavor the noodles from the inside out.
- Fresh basil: Tear it or slice it at the last minute so it stays bright green and aromatic, wilted basil looks sad.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that makes the whole dish feel more alive.
- Parmesan cheese: A little goes a long way, and it melts into the pasta water to create a silky coating.
- Lemon zest: Just a touch at the end brightens everything and makes the flavors pop.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a slight bite, al dente means it should have a little resistance when you chew. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for bringing everything together later.
- Sauté the garlic:
- Heat the olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells incredible but hasn't turned brown. If it starts to color too fast, pull the pan off the heat for a moment.
- Cook the squash:
- Toss in the zucchini and yellow squash, stirring every minute or so, and let them soften and pick up a little color around the edges, about four to five minutes. They should be tender but not falling apart, you want them to hold their shape.
- Add the tomatoes:
- Stir in the halved tomatoes along with the salt, pepper, and red pepper flakes if you're using them, and cook until the tomatoes start to collapse and release their juices, creating a light, chunky sauce. This takes about three to four minutes and the pan will smell like a summer garden.
- Toss with pasta:
- Lower the heat and add the drained pasta directly to the skillet, tossing everything together with tongs or a wooden spoon. Add splashes of the reserved pasta water a little at a time until the sauce clings to the noodles and everything looks glossy.
- Finish and serve:
- Stir in the fresh basil and Parmesan, tasting and adding more salt if needed, then divide into bowls and top with extra basil and a little lemon zest. Serve it hot, and don't be surprised if people go back for seconds.
Save to Pinterest One night I made this for my parents, and my dad, who usually asks for seconds of meat, went back for more pasta instead. He said it reminded him of a trip to Italy years ago, eating at a tiny trattoria where the vegetables came from the garden out back. It's funny how a simple dish can pull up memories like that, and how food connects us to places we've been or want to go.
How to Keep the Vegetables from Getting Mushy
The trick is not to crowd the pan, if you pile everything in at once, the vegetables steam instead of sauté and they lose their texture. Cook them in a single layer over medium heat, giving them space to breathe and caramelize slightly. If your skillet isn't big enough, work in batches or use two pans. I also slice the squash about a quarter inch thick, any thinner and they turn to mush, any thicker and they don't cook through in time.
Make It Your Own
This recipe is a template, not a rulebook, and I've thrown in whatever vegetables I had on hand with great results. Bell peppers, spinach, green beans, and even thinly sliced eggplant all work beautifully. Sometimes I add a handful of arugula right at the end for a peppery bite, or stir in white beans for extra protein. You can also swap the pasta shape, use whatever you love or need to use up, just keep the cooking time in mind.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or olive oil and warm it gently in a skillet over low heat, stirring frequently so it doesn't stick. I actually like it cold the next day, straight from the fridge, the flavors meld and it tastes almost like a pasta salad.
- Don't microwave it on high or the vegetables will turn rubbery and the pasta will dry out.
- If you're meal prepping, store the pasta and vegetables separately and toss them together when you're ready to eat.
- Freeze individual portions in freezer bags, press out the air, and reheat from frozen in a covered skillet with a few tablespoons of water.
Save to Pinterest This is the dish I turn to when I want something that feels like a hug but doesn't weigh me down, and when I want to remember that the best meals don't need to be complicated. I hope it brings a little bit of summer into your kitchen, no matter what time of year it is.
Recipe FAQs
- → Can I use different vegetables in this dish?
Absolutely! Bell peppers, spinach, eggplant, or mushrooms work wonderfully. Add heartier vegetables earlier in cooking and delicate ones near the end to maintain proper texture.
- → How do I make this dish vegan?
Simply omit the Parmesan cheese or substitute it with a plant-based alternative. The dish remains flavorful thanks to the garlic, olive oil, and fresh basil. Ensure your pasta is egg-free.
- → What's the purpose of reserving pasta water?
Pasta water contains starch that helps create a silky sauce coating the vegetables and pasta. It allows the dish to come together beautifully without needing cream or additional oil.
- → Can I prepare this ahead of time?
The vegetables can be prepped and stored separately up to a day ahead. However, cook the pasta and assemble the dish fresh to maintain the best texture and flavor.
- → What wines pair well with this meal?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh vegetables and basil beautifully. Their acidity cuts through the olive oil and refreshes the palate between bites.
- → How do I prevent the tomatoes from becoming too mushy?
Cook them gently over medium heat for only 3-4 minutes. They should soften and release their juices while maintaining their shape. Avoid high heat, which breaks them down excessively.