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Summer Garden Pasta

Summer garden pasta tossed with caramelized zucchini, burst cherry tomatoes, and fresh basil in a light garlic olive oil sauce. Spaghetti cooks al dente and gets a light, glossy finish using reserved pasta water, topped with Parmesan curls for a vivid summer veggie medley.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 12 oz spaghetti or linguine Use either spaghetti or linguine.
garlic olive oil base
  • 3 tbsp olive oil
  • 4 garlic cloves Thinly sliced.
summer vegetables
  • 2 zucchini Diced.
  • 2 cup cherry tomatoes Halved.
  • 1 cup corn kernels Fresh or frozen.
seasoning
  • 0.25 tsp red pepper flakes Adjust to taste.
  • salt and pepper To taste.
finish and sauce
  • 0.5 cup Parmesan cheese Shaved, plus more for serving.
  • 0.25 cup fresh basil leaves Torn.
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • Reserved pasta water Use as needed to loosen into a light sauce.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil pasta
  1. Bring a large pot of well-salted water to a rolling boil, then add spaghetti or linguine and cook until al dente. Reserve 1 cup pasta water before draining.
Caramelize garlic and zucchini
  1. Heat olive oil in a large skillet over medium-high heat, then add thinly sliced garlic and cook 30 seconds until fragrant. Add diced zucchini and cook 4-5 minutes until golden.
Burst tomatoes and cook corn
  1. Add halved cherry tomatoes and corn kernels to the skillet, then cook 3-4 minutes until the tomatoes burst. Keep stirring so the vegetables cook evenly.
Season and toss into a light sauce
  1. Season the vegetables with red pepper flakes, salt, and pepper, then add drained cooked pasta directly to the skillet. Toss and add reserved pasta water a splash at a time until a light sauce forms.
Brighten and finish
  1. Stir in lemon juice and lemon zest, then remove the skillet from heat. Scatter shaved Parmesan and torn fresh basil over the top and serve immediately.

Notes

Pro tip: keep the sauce light by adding pasta water gradually—stop when it turns glossy and lightly coats the spaghetti. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently with a splash of water to loosen. Freezing isn’t recommended for best texture. For a vegetarian option, this already fits; for a dairy-reduced version, use a hard aged cheese alternative or omit Parmesan and finish with extra lemon zest and basil.