Garden Veggie Pasta (Print Version)

A vibrant summery pasta 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 & 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
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 pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant, but not browned.
03 - Add zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Add tomatoes, salt, black pepper, and red pepper flakes if using. Cook for another 3 to 4 minutes until tomatoes soften and release their juices.
05 - Reduce heat to low. Add cooked pasta to the skillet with 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.

# Top Tips:

01 -
  • It comes together faster than takeout and tastes like you spent all afternoon in the kitchen.
  • The vegetables stay tender but not mushy, and the tomatoes create their own silky, garlicky sauce.
  • You can toss in whatever's ripe or wilting in your crisper drawer and it still works beautifully.
02 -
  • Don't skip reserving the pasta water; it's the secret to a sauce that coats instead of puddles.
  • If your tomatoes are underripe or tasteless, a pinch of sugar in the skillet will help them along.
  • Overcrowding the pan makes the vegetables steam instead of sauté, so use a large skillet or work in batches.
03 -
  • Use a vegetable peeler to shave ribbons of Parmesan on top instead of grating it; it looks prettier and melts beautifully.
  • If you want a creamier sauce, stir in a tablespoon of butter or a splash of heavy cream with the pasta water.
  • Taste a piece of pasta a minute before the package says it's done; al dente means it still has a slight firmness in the center.
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