Garden Veggie Pasta (Printable)

A bright, summery pasta featuring garden-fresh zucchini, yellow squash, and tomatoes with garlic and basil. Light, flavorful, and vegetarian.

# 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 & Aromatics

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

# 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, but not browned.
03 - Add the zucchini and yellow squash. 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 basil and lemon zest if desired.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • You can toss in whatever vegetables are sitting on your counter without a second thought.
  • The pasta water creates a silky coating that makes every bite feel indulgent without any cream.
  • It's one of those rare dishes that tastes just as good at room temperature the next day.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce together without adding cream or butter.
  • If your tomatoes aren't very ripe, add a pinch of sugar to balance their acidity.
  • Add the basil at the very end so it stays vibrant, cooking it too long turns it dark and dull.
03 -
  • Use a skillet large enough to toss the pasta and vegetables together without crowding, or everything will steam instead of sauté.
  • If you want deeper flavor, let the garlic and oil sit together off the heat for a minute before adding the vegetables, it infuses the oil beautifully.
  • Taste a piece of pasta a minute before the package says it's done, al dente means it still has a little resistance when you bite it.
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