Pin it My neighbor knocked on my kitchen door with a canvas bag overflowing with squash and zucchini, the kind of summer surplus that happens when you plant too many seeds and the weather cooperates. I had just put water on for pasta, so I sliced them up and threw them in a hot pan with garlic and whatever tomatoes were sitting on my counter. The pasta turned out so bright and easy that it became my default for using up garden vegetables before they go soft in the crisper. It tastes like the kind of dinner you make when the farmers market haul is too good to ignore.
I made this for a group of friends on a humid August evening when turning on the oven felt criminal. We ate it on the porch with cold white wine and crusty bread, and someone said it tasted like the kind of thing youd get at a trattoria in the countryside. I didnt tell them it took twenty minutes and cost less than fifteen dollars. Sometimes the simplest meals are the ones people remember.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges catch the vegetables and sauce better than spaghetti, and they make every bite feel complete.
- Zucchini and yellow squash: Use firm ones without soft spots, and slice them evenly so they cook at the same rate without turning mushy.
- Cherry or grape tomatoes: Halving them helps them burst and release juice quickly, which is what creates the light sauce that coats the pasta.
- Extra virgin olive oil: This is where flavor starts, so use something youd be happy drizzling on bread.
- Garlic: Mince it finely and watch it closely in the pan because burned garlic will make the whole dish taste bitter.
- Kosher salt and black pepper: Salt the pasta water generously, then taste the vegetables before adding more at the end.
- Fresh basil leaves: Slice them at the last minute so they stay green and fragrant instead of turning dark and bruised.
- Red pepper flakes: Optional but recommended if you like a gentle kick that doesnt overpower the vegetables.
- Parmesan cheese: A little goes a long way, and it adds a salty, nutty finish that makes the dish feel complete.
- Lemon zest: Just a pinch brightens everything and makes the flavors pop without tasting citrusy.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until its tender but still has a little bite. Before you drain it, scoop out half a cup of that starchy water because it will help everything come together later.
- Start the vegetables:
- Heat olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells amazing but hasnt started to brown. This step builds the foundation of flavor for the whole dish.
- Cook the squash:
- Toss in the zucchini and yellow squash and let them cook for four to five minutes, stirring now and then so they soften without collapsing. Theyre ready when they have a little color and a tender bite.
- Add the tomatoes:
- Stir in the halved tomatoes along with salt, pepper, and red pepper flakes if youre using them, then let everything cook for another few minutes until the tomatoes start to break down and release their juices. The pan should look saucy and smell like summer.
- Combine pasta and vegetables:
- Turn the heat to low and add the drained pasta directly to the skillet, tossing everything together with tongs or a wooden spoon. If it looks dry, add some of that reserved pasta water a little at a time until the sauce clings to every piece.
- Finish with basil and cheese:
- Stir in the fresh basil and Parmesan, then taste and adjust the seasoning if needed. The cheese will melt slightly and make everything glossy and cohesive.
- Serve:
- Divide the pasta into bowls and top with extra basil and a sprinkle of lemon zest if you want a bright finishing touch. Serve it hot while the vegetables are still tender and the pasta is silky.
Pin it One night I had leftover pasta in the fridge and reheated it in a skillet with a splash of water and a drizzle of olive oil. It was almost better the second day because the flavors had soaked into the pasta overnight. My kids, who usually protest vegetables, ate it without complaint and asked if we could have it again. Thats when I knew this dish had earned a permanent spot in the rotation.
What to Serve Alongside
This pasta is light enough to stand on its own, but a piece of crusty bread for soaking up the garlicky tomato juices makes it feel like a full meal. A simple arugula salad with lemon and olive oil adds a peppery bite that balances the richness of the Parmesan. If youre feeding a crowd, grill some chicken or shrimp on the side and let people add it to their bowls if they want extra protein.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the vegetables may soften a bit more as they sit. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, stirring until everything is warmed through. Microwaving works in a pinch, but the stovetop method keeps the pasta from drying out and brings back some of that fresh cooked texture.
Ways to Make It Your Own
Swap in whatever vegetables you have on hand like bell peppers, spinach, or even asparagus if its spring. A handful of white beans or chickpeas makes it more filling without weighing it down. You can also finish it with a squeeze of lemon juice instead of zest for a brighter, tangier flavor.
- Try adding a few spoonfuls of ricotta on top for a creamy contrast to the vegetables.
- Use whole wheat or chickpea pasta if you want more fiber and protein.
- Toss in a few olives or capers for a salty, briny kick that works surprisingly well.
Pin it This is the kind of pasta that reminds you dinner doesnt have to be complicated to be good. Keep it in your back pocket for busy weeknights or when your garden or your neighbors garden starts producing more vegetables than you know what to do with.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, you can prep the vegetables up to 4 hours in advance and store them in an airtight container. Cook the pasta fresh just before serving for the best texture and flavor.
- → What pasta works best for this dish?
Penne and fusilli are ideal choices because their shapes trap the vegetable pieces and sauce beautifully. Any short pasta like rigatoni or farfalle will work well too.
- → How do I make this vegan?
Simply omit the Parmesan cheese or substitute it with nutritional yeast or plant-based Parmesan. All other ingredients are naturally vegan-friendly.
- → Why do we reserve pasta water?
Starchy pasta water emulsifies with the olive oil to create a silky sauce that clings to the noodles, eliminating the need for cream or butter.
- → Can I add protein to this dish?
Absolutely. Grilled chicken, shrimp, or crumbled feta work wonderfully. Add cooked protein during the final tossing step to warm through.
- → What wine pairs well with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh vegetables and light olive oil base perfectly.