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Summer garden pasta with fresh tomatoes and basil on rustic plate
ChefMaster Emily

Summer Garden Pasta

A bright, fresh pasta bursting with summer’s best: tomatoes, zucchini, basil, and crisp veggies tossed in a light olive oil or lemon dressing. Perfectly colorful, quick, and full of seasonal flavor!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz pasta linguine, penne, or farfalle
Garden Vegetables
  • 1 medium zucchini sliced
  • 1 yellow squash sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup sweet corn kernels fresh or thawed
  • 1/4 cup red onion thinly sliced
Dressing & Herbs
  • 3 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • salt & pepper to taste
  • 1/4 cup fresh basil chopped

Equipment

  • Large Pot
  • Skillet

Method
 

  1. Cook pasta in salted boiling water until al dente, according to package instructions. Drain and reserve ½ cup pasta water.
  2. Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Add zucchini and squash; sauté 3–4 minutes until tender-crisp.
  3. Add cherry tomatoes, corn, and red onion. Cook another 2–3 minutes until tomatoes soften slightly.
  4. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
  5. Toss pasta and vegetables in the lemon dressing. If needed, add reserved pasta water to loosen. Stir in basil.
  6. Serve warm or at room temperature. Garnish with extra basil and a drizzle of olive oil if desired.

Notes

Feel free to add fresh mozzarella pearls, olives, or arugula. For a heartier version, mix in grilled chicken or beans.