Garden Veggie Pasta with Fresh Basil (Printable)

Vibrant summer pasta with zucchini, squash, and tomatoes tossed in garlic-infused olive oil and fresh basil. Light and flavorful.

# Components:

→ 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 additional for pasta water
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 cup fresh basil leaves, sliced, plus additional 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 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, 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 desired. Cook for 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 gradually as needed to create a silky sauce consistency.
06 - Stir in fresh basil and Parmesan cheese if desired. Taste and adjust seasoning with salt and pepper as needed.
07 - Transfer to serving bowls. Top with additional fresh basil and lemon zest if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, using vegetables that might otherwise sit forgotten in your crisper drawer.
  • The tomatoes break down into a silky, almost-sauce that clings to every piece of pasta without feeling heavy.
  • You can taste the season in every bite, and it works just as well on a Tuesday night as it does for a casual dinner with friends.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the olive oil and vegetable juices emulsify into a real sauce instead of sliding off the noodles.
  • If your tomatoes are not very ripe, add a small pinch of sugar to balance their acidity and coax out their sweetness.
  • Cook the squash just until tender, another minute or two and they turn to mush, losing all their texture and visual appeal.
03 -
  • Use a large skillet so the vegetables have room to cook without steaming on top of each other, which keeps them from getting that nice golden edge.
  • Grate the Parmesan yourself instead of using pre-grated, it melts better and tastes sharper, making a real difference in a simple dish like this.
  • If you want a little more richness, toss in a tablespoon of butter at the end along with the basil, it adds a silky finish without overwhelming the fresh vegetable flavors.
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