Garden Veggie Pasta (Printable)

A vibrant, summery pasta dish featuring garden vegetables tossed with olive oil, 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

→ Aromatics and Oil

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

→ Herbs and Seasoning

07 - 1/2 teaspoon kosher salt, plus additional 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to brown.
03 - Add zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Stir in tomatoes, salt, black pepper, and red pepper flakes if using. Continue cooking for 3 to 4 minutes until tomatoes soften and release their natural juices.
05 - Reduce heat to low. Add cooked pasta to the skillet with vegetables. Toss gently, adding reserved pasta water in increments as needed to create a silky consistency.
06 - Stir in fresh basil and Parmesan cheese if using. Taste and adjust seasonings as needed.
07 - Transfer to serving bowls. Top with additional fresh basil and lemon zest if desired.

# Expert Tips:

01 -
  • It comes together faster than delivery and tastes like you spent all day in the kitchen.
  • The vegetables stay tender but not mushy, with just enough bite to feel fresh and alive.
  • You can swap in whatever is brightest at the farmers market or wilting in your crisper drawer.
  • It is light enough for a weeknight but pretty enough to serve to guests without any fuss.
02 -
  • Do not skip reserving the pasta water because plain water will not bind the sauce the same way and the dish will feel dry and separated.
  • Let the zucchini cook without stirring it every few seconds or it will steam and turn soggy instead of getting those caramelized golden edges.
  • Add the basil at the very end off the heat so it stays vibrant and fragrant instead of turning dark and bitter from the hot pan.
03 -
  • Use a skillet large enough to toss the pasta and vegetables together without crowding or everything will steam instead of sauté.
  • Grate the Parmesan yourself instead of buying the pre-grated kind because it melts smoother and tastes sharper and more alive.
  • Taste a piece of pasta one minute before the package says it is done because al dente means it should still have a tiny firm center when you bite down.
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