Garden Veggie Pasta (Printable)

A bright, summery pasta featuring garden zucchini, squash, and tomatoes with garlic and fresh basil. Simple, vegetarian, and delicious.

# 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

→ Oil and Aromatics

05 - 2 tablespoons extra virgin olive oil
06 - 3 cloves garlic, minced

→ Herbs and Seasonings

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 Touches

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 garlic and sauté for 1 minute until fragrant, being careful not to brown it.
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 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, cohesive 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 Tips:

01 -
  • It comes together faster than ordering takeout and tastes a thousand times better.
  • You can toss in whatever vegetables are sitting in your crisper drawer and it still works beautifully.
  • The dish feels light and fresh but still fills you up without that heavy, carb-loaded feeling.
  • It makes your kitchen smell like an Italian grandmother is visiting.
02 -
  • Always reserve pasta water before draining, I forgot once and had to add regular water and it just wasn't the same.
  • Don't crowd the skillet or the vegetables will steam instead of getting those nice caramelized edges.
  • Add the basil at the very end so it stays fragrant and doesn't turn black from the heat.
03 -
  • Use a large skillet so the vegetables have room to breathe and caramelize instead of steaming in their own moisture.
  • Taste the pasta a minute before the package says it's done, you want it firm enough to finish cooking in the skillet with the sauce.
  • If the dish tastes flat at the end, a squeeze of lemon juice or an extra pinch of salt will wake everything up.
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