Garden Veggie Pasta (Printable Version)

A vibrant summer pasta dish with zucchini, yellow squash, and tomatoes tossed in olive oil, garlic, and fresh basil.

# Ingredient List:

→ 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

# 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 to the skillet. 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 fresh basil and lemon zest if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent all day in the kitchen.
  • The vegetables stay bright and tender, not mushy or overcooked like so many pasta dishes.
  • You can swap in whatever's freshest at the market or hiding in your crisper drawer.
  • It's light enough for a hot evening but still satisfying enough to feel like a real meal.
02 -
  • Don't skip reserving the pasta water, I forgot once and the dish was dry and the noodles didn't want to mix with the vegetables.
  • Add the basil at the very end off the heat, cooking it turns the leaves dark and bitter instead of bright and aromatic.
  • If your tomatoes aren't super ripe, a pinch of sugar helps balance their acidity and brings out their natural sweetness.
03 -
  • Toast the garlic in the olive oil just until it turns golden at the edges for a deeper, nuttier flavor that makes the whole dish richer.
  • Use a vegetable peeler to shave ribbons of Parmesan on top instead of grating it, the curls look beautiful and melt slowly into each bite.
  • If you want more sauce, add a tablespoon of butter along with the pasta water and it'll emulsify into a creamy, glossy coating without any cream.
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