Garden Veggie Pasta (Printable)

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

# What You 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 and 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 Make It:

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 minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
03 - Add the sliced zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables are slightly tender.
04 - Add the halved tomatoes, salt, black pepper, and red pepper flakes if using. Cook for another 3 to 4 minutes until the tomatoes soften and release their natural 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 to achieve a silky consistency.
06 - Stir in the 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 uses vegetables you probably already have.
  • The garlic and tomato juices create a light sauce without any cream or complicated steps.
  • It feels virtuous and indulgent at the same time, especially with a handful of Parmesan on top.
  • Youll actually want to eat your vegetables when theyre this flavorful and tender.
02 -
  • Dont skip reserving pasta water because its the secret to making a sauce that actually sticks instead of just sitting at the bottom of the bowl.
  • Cook the garlic just until fragrant, not golden, or it will turn bitter and ruin the whole skillet.
  • Slice the squash evenly so some pieces dont stay crunchy while others turn to mush.
  • Add the basil at the very end so it stays bright green and aromatic instead of wilting into the background.
03 -
  • Salt your pasta water until it tastes like the sea because under seasoned pasta will make the whole dish fall flat no matter how good the vegetables are.
  • Let the tomatoes cook long enough to soften and release their juices, but dont overcook them or theyll turn watery and bland.
  • Toss the pasta in the skillet instead of plating it separately so every piece gets coated in the garlic oil and tomato juices.
  • Use a vegetable peeler to shave thin ribbons of Parmesan on top instead of grating it for a fancier presentation with almost no extra effort.
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