Light pasta tossed with zucchini, squash, tomatoes, garlic, and basil bursting with garden freshness.
# The Ingredients You'll Need:
→ 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 tbsp extra virgin olive oil
06 - 3 cloves garlic, minced
→ Herbs & Seasoning
07 - 1/2 tsp kosher salt, plus additional for pasta water
08 - 1/4 tsp freshly ground black pepper
09 - 1/4 cup fresh basil leaves, sliced
10 - 1/4 tsp red pepper flakes (optional)
→ Finishing
11 - 1/3 cup grated Parmesan cheese (optional, omit for vegan)
12 - Lemon zest, for garnish (optional)
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Add zucchini and yellow squash to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until slightly tender.
04 - Stir in cherry tomatoes, kosher salt, black pepper, and red pepper flakes if using. Cook for 3 to 4 minutes until tomatoes soften and release their juices.
05 - Reduce heat to low. Add cooked pasta to the skillet and toss with vegetables. Incorporate reserved pasta water incrementally to achieve a silky sauce consistency.
06 - Stir in fresh basil and Parmesan cheese if desired. Adjust seasoning to taste.
07 - Plate the pasta and garnish with additional basil leaves and lemon zest as preferred.
