Vegetable Garden Pasta

June 09, 2021

Summer in the south means a veggie invasion in the garden! Everyone is always looking for ways to use up summer squash, zucchini, & tomatoes. Put those veggies to good use and create your own flavor bomb pasta sauce all season long, with this Vegetable Garden Pasta recipe. This recipe is meatless, and gluten free and using lentil or chickpea pasta will double the amount of protein to satisfy any appetite.

Tip: Roasting (instead of sauteing) the squash, zucchini, & corn, will add a more caramelized flavor to the dish.



40 minutes




Italian, Vegetarian


4 people, 6 people


1.2lbs vine ripened cherry tomatoes
2.2-3 cloves of garlic
3.2-3 Tbsp olive oil
4.2 medium zucchini- sliced and quartered
5.1 medium yellow squash-sliced and quartered
6.Corn (fresh from the ear or 8 oz organic frozen corn)
7.1/2 c fresh basil sliced thin
8.12 oz penne pasta
9.Sea salt to taste
10.Shredded Parmagiano-Reggiano cheese (optional)



Prep Fresh Zucchini, Squash and Corn.

Slice and quarter zucchini and squash. 

Remove corn from cob. 

Place all veggies in a bowl and cover until ready to use. (Can prep a day in advance and store in airtight container in fridge.)


Prepare the Sauce.

Heat a large skillet over medium-low heat then carefully add 2-3 tbsp olive oil. Toss in a few cloves of garlic, then add your fresh tomatoes.

Your tomatoes will slowly cook and start to soften and open up. This may take about 20 minutes or more. Sprinkle with some sea salt. 



Cook Pasta.

While tomatoes are cooking, prepare your pasta according to package directions.

Once cooked, drain pasta and set aside until ready to add to sauce.



Cooking the Veggies.

In another separate pan, add 1 tablespoon of oil to pan and sauté the zucchini, squash, and corn together for about 10-12 minutes, over medium high heat. I used a 12 inch non-stick skillet and once water evaporated from squash, I covered the pan to caramelize bits of corn and squash, which made for a savory bite.

If you prefer, while tomatoes are cooking, you could roast the veggies in the oven at 400 degrees for 20 minutes. Simply drizzle a tablespoon of olive oil over veggies and sprinkle with salt/pepper and oregano then spread out evenly on a baking sheet.


Combine Veggie Mixture with Tomato Sauce.

Add the cooked zucchini, squash and corn to the pan with tomatoes, and gently combine.


Add the Pasta and Basil.

Stir cooked pasta into tomato sauce and veggie mixture. Top with fresh sliced basil.


Serving Suggestions.

Divide Garden Vegetable pasta to plates and sprinkle with shredded Parmagiano-Reggiano cheese.


I love the recipe as is, but I've also served it with cooked protein like chicken or shrimp on top. Here's how: I used the same pan that I cooked veggies in with caramelized bits, added a little more olive oil, then sautéd the protein until cooked. I topped each plate of veggie pasta with the protein- it was delish!!
Adapted from Wholesomelicious.com

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