Save My neighbor knocked on the door one August morning with a canvas bag sagging under the weight of zucchini and squash. She laughed and said her garden had gone rogue. I stood there in my kitchen, staring at the pile of vegetables, and decided to boil water before I could overthink it. That impromptu lunch turned into this pasta, and now every summer I wait for that knock.
I made this for my sister when she came over straight from work, still in her scrubs and too tired to talk. She ate two bowls standing at the counter, then finally sat down and said it tasted like summer should. We didnt need much conversation that night. The basil and garlic did the talking.
Ingredients
- Penne or fusilli pasta: The ridges and twists grab onto the vegetables and olive oil, so every bite has texture and flavor instead of slipping around the bowl.
- Zucchini: Slice it into half moons so it cooks evenly and gets those golden edges without turning to mush.
- Yellow squash: It adds a slightly sweeter, buttery note that balances the zucchini, and the color makes the whole dish look alive.
- Cherry or grape tomatoes: Halved tomatoes burst in the pan and create their own light sauce, no canned anything required.
- Extra virgin olive oil: This is not the time for the cheap stuff, it coats everything and carries the garlic and basil through each bite.
- Garlic: Minced fine and sautéed just until it smells like heaven, not a second longer or it turns bitter.
- Kosher salt: Season the pasta water like the ocean, it is your only chance to flavor the noodles from the inside out.
- Black pepper: Freshly ground pepper adds a little snap that wakes up the sweetness of the squash.
- Fresh basil leaves: Slice them at the last second so they stay bright green and fragrant, dried basil will not do the same thing here.
- Red pepper flakes: A pinch gives a gentle warmth that does not overpower, just lingers in the background.
- Parmesan cheese: It melts into the pasta and adds a salty, nutty richness, but the dish is still lovely without it.
- Lemon zest: A little grated zest at the end brightens everything and makes the whole bowl feel more awake.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a slight bite in the center. Reserve half a cup of the starchy water before draining, it will help everything come together later.
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells incredible but has not turned brown. If it browns, it gets bitter and there is no going back.
- Cook the squash:
- Toss in the zucchini and yellow squash, stirring every so often for four or five minutes until they soften and start to get a little color on the edges. They should be tender but not falling apart.
- Add the tomatoes:
- Stir in the halved tomatoes along with salt, pepper, and red pepper flakes if you like a hint of heat. Let them cook for three or four minutes until they start to collapse and release their juices into the pan.
- Combine with pasta:
- Lower the heat and add the drained pasta directly to the skillet, tossing everything together and adding splashes of reserved pasta water until it looks glossy and coats the noodles. The starch in the water makes it all cling together like a light sauce.
- Finish and serve:
- Stir in the fresh basil and Parmesan, taste it, and adjust the salt if needed. Serve it in bowls with extra basil and a little lemon zest grated over the top.
Save One evening I brought this to a potluck and someone asked for the recipe, then paused and said, wait, is that it? Yes, that is it. Sometimes the simplest things are the ones people remember, and this pasta has a way of feeling generous even though it asks for so little.
Making It Your Own
I have tossed in handfuls of spinach at the end when I had some wilting in the fridge, and it works beautifully. You could add bell peppers with the squash, or even a handful of fresh corn kernels if you have them. The base is forgiving, so if your garden or market has something extra, throw it in and see what happens.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will soak up some of the moisture and the basil will darken. I like to reheat it gently in a skillet with a splash of water or olive oil to loosen it back up. It is also surprisingly good cold, straight from the container, when you are standing in front of the fridge at noon.
Pairing and Serving
This pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, something light that does not compete with the vegetables. I have also served it with crusty bread and a simple green salad, or just eaten it on its own with a big glass of iced tea. It does not need much else.
- If you want protein, grilled chicken or shrimp would be lovely on the side.
- A drizzle of good balsamic vinegar over the top adds a sweet tangy note that some people love.
- For a vegan version, skip the Parmesan or use a plant based substitute, the dish still shines.
Save This is the kind of recipe that does not need a special occasion, just a handful of vegetables and the willingness to let them be enough. I hope it becomes one of those dishes you make without thinking, the kind that feels like home.
Recipe Help
- → Can I prepare this dish ahead of time?
Yes, you can prepare the vegetables ahead and store them in the refrigerator. Cook the pasta fresh just before serving, then toss with the pre-cooked vegetables and reheat gently over low heat, adding a splash of pasta water if needed.
- → What pasta shapes work best?
Penne or fusilli are ideal for catching the vegetable pieces and sauce. Short tubular or spiral pastas work well, though you can use any shape you prefer based on personal preference.
- → How do I make this vegan?
Simply omit the Parmesan cheese or substitute it with a plant-based alternative. All other ingredients are naturally vegan-friendly, making this easily adaptable for a vegan diet.
- → What vegetables can I substitute?
Bell peppers, spinach, eggplant, or snap peas work wonderfully. You can also add mushrooms or fresh corn for variation while maintaining the summery essence of the dish.
- → Why should I reserve pasta water?
Pasta water contains starch that helps create a silky, cohesive sauce that clings to the noodles. It's essential for achieving the perfect texture and helping the oil and vegetable juices coat the pasta evenly.
- → Can I make this gluten-free?
Absolutely. Use certified gluten-free pasta and follow the same cooking instructions. The rest of the ingredients are naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.