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Summer Garden Pasta

Summer garden pasta featuring spaghetti tossed with caramelized zucchini, burst cherry tomatoes, and fresh basil in a light garlic olive oil sauce. This easy summer dinner uses a splash of reserved pasta water to create a glossy, lightly emulsified sauce with Parmesan curls.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti and vegetables
  • 12 oz spaghetti or linguine
  • 3 tbsp olive oil
  • 4 garlic, thinly sliced
  • 2 zucchini, diced
  • 2 cup cherry tomatoes, halved
  • 1 cup corn kernels, fresh or frozen
  • 0.25 tsp red pepper flakes
  • 1 salt
  • 1 pepper
  • 0.5 cup Parmesan cheese, shaved
  • 0.25 cup fresh basil leaves, torn
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup reserved pasta water

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of well-salted water to a boil and cook the spaghetti (or linguine) until al dente, about 1–2 minutes less than package directions. Reserve 1 cup of pasta water before draining and set aside.
Sauté garlic and caramelize zucchini
  1. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the thinly sliced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent browning.
  2. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally, until golden. Add the halved cherry tomatoes and corn and cook for another 3–4 minutes until the tomatoes burst.
Season and toss into a light sauce
  1. Season the skillet with red pepper flakes, salt, and pepper to taste. Add the drained pasta directly to the skillet and toss to coat.
  2. Toss and stir while adding reserved pasta water a splash at a time until a light sauce forms and clings to the noodles, not watery. Stir in the lemon juice and lemon zest to brighten the sauce.
Finish and serve
  1. Remove the skillet from the heat and immediately scatter shaved Parmesan and torn fresh basil over the top. Serve right away while the vegetables are glossy and the pasta is hot.

Notes

Pro tip: add pasta water gradually while tossing so the sauce turns silky without thinning out; aim for a light sheen that coats the spaghetti. Store leftovers in the fridge up to 3 days; reheat gently with a splash of water. Freezing isn’t recommended because zucchini and tomatoes can soften too much. For a lighter option, swap half the Parmesan for nutritional yeast while keeping the lemon juice for the same bright finish.