Summer Vegetable Pasta
Bright, fresh, and bursting with flavor, this Summer Vegetable Pasta is the ultimate seasonal dish for warm weather dining! Packed with vibrant zucchini, yellow squash, sweet cherry tomatoes, and tender baby spinach, this quick and easy recipe transforms simple pantry staples into a colorful, nutrient-packed meal. Tossed in a light garlic-infused olive oil sauce and finished with fresh basil and grated Parmesan, it’s the perfect balance of wholesome and indulgent. Ready in just 35 minutes, this recipe is a go-to for busy weeknights or elegant al fresco dinners. Whether you're enjoying it as a vegetarian main or pairing it with your favorite protein, this summer pasta masterpiece will be a hit at your table!
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Recipe Information
Ingredients
- 12 oz penne pasta (or your choice of pasta)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 1 medium red bell pepper, julienned
- 2 cups baby spinach
- 0.5 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 0.25 tsp crushed red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes and baby spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted and the tomatoes have softened.
Season the vegetables with salt, black pepper, and crushed red pepper flakes (if using). Toss well to combine.
Add the cooked pasta to the skillet with the vegetables. Pour in 1/2 cup of the reserved pasta water and gently toss everything together until the pasta is fully coated and the vegetables are evenly distributed. Add more pasta water as needed for a silky sauce.
Remove the skillet from heat and stir in the fresh basil leaves and grated Parmesan cheese.
Serve the pasta immediately in bowls, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
