Garden Veggie Pasta with Fresh Basil (Printer-Friendly)

A vibrant, summery pasta dish featuring zucchini, yellow squash, and ripe tomatoes with olive oil, garlic, and fresh basil.

# What You'll 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, omit for vegan)
12 - Lemon zest for garnish (optional)

# How To Make:

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 Tips:

01 -
  • It turns a pile of produce into dinner in the time it takes to boil water and chop a few things.
  • The tomatoes break down into a sauce without you having to simmer anything for hours.
  • You can taste every single ingredient instead of burying it under cheese or cream.
  • It works with whatever summer vegetables are trying to take over your kitchen.
02 -
  • Don't skip reserving the pasta water because plain water won't bind the sauce the same way, and you'll end up with dry noodles sitting next to a pile of vegetables.
  • If you add the basil too early it turns black and tastes like wet grass, so wait until the very end when the heat is low.
  • Salt the vegetables while they cook, not just at the end, or they'll taste flat no matter how much you add later.
03 -
  • Use a skillet large enough to toss the pasta with the vegetables without everything flying out onto the stove.
  • If you're making this for a crowd, cook the vegetables in batches so they sauté instead of steam, then combine everything at the end.
  • Leftover pasta reheats beautifully in a skillet with a splash of water or broth to bring the sauce back to life.
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