This 30 minute Summer Vegetable Pasta highlights all that your local garden or farmer's market offers into an easy and beautiful pasta dinner.
This is definitely the kind of 30 minute pasta meal where you can adjust to your own preference.
Don't like zucchini? No problem, try broccoli or green beans. The zucchini flowers are also totally optional. I love them so I use them but they don't make or break the dish.
As I've told you (only about a million times) before, one of my favorite summer things is being able to use fresh zucchini flowers in recipes.
Last week I shared my recipe for Zucchini Flower Pancakes/Fritters and today I'm sharing a recipe that uses the flowers in a pasta, along with the actual zucchini.
What if I don't grow my own garden?
If you don't grow a garden, you can find these ingredients at a farmer's market.
Gosh, we love going to our local farmer's market. Actually, should I call it local, it takes me 45 minutes to get there. Does that count as local?
Anyway, I'm drifting. You don't have to grow your own veggies is my point. Besides farmer's markets, we have lots of farm stands and I've even noticed our grocery chains use local during the summer months. So you can get your fresh summer veggies by any means possible.
Making a 30 minute pasta
Okay, so here's the deal with this easy 30 minute meal.
While the pasta is cooking, I cook the veggies.
I start with softening the sweet onion then adding the garlic and zucchini.
Once those start to soften, just a bit, I add in the tomatoes.
When the pasta is done, I add it to the veggies and add in the zucchini flowers, just to wilt.
Finally, I stir in a good amount of parmesan cheese and finish it off with some fresh basil. Done.
Don't you love a dish that is easy and actually includes some fresh ingredients? I do. I do.
Printable Recipe Card
Garden Vegetable Summer Pasta
Ingredients
- 2 T olive oil
- 12 oz linguini or other similar pasta
- 1 small sweet onion sliced thin
- 3 garlic cloves minced
- 1 large zucchini diced
- 12 zucchini blossoms cleaned and stem removed
- 4 oz cherry tomatoes
- ½ C freshly grated parmesan cheese
- 5 basil leaves chiffonade
- Salt and pepper
Instructions
- Bring a large pot of water to boil. Season generously with water and stir in pasta. Cook until al dente.
- Meanwhile, heat olive oil in a large skillet over medium/high heat. Add onions. Cook, stirring occasionally, until beginning to soften (about 4-5 minutes). Stir in garlic, zucchini and tomatoes. Season with salt and pepper. Cook just a few minutes more until zucchini is just starting to soften a bit.
- Once pasta is al dente, drain but reserve ½ C of the cooking water (just in case pasta gets dry). Add pasta to skillet and toss to distribute vegetables though the pasta. Reduce heat to medium/low and add parmesan cheese and zucchini flowers. Cook just a few minutes more. If pasta mixture seems dry, stir in a little of the reserved cooking water.
- Stir in the fresh basil just before serving.
Debra C. says
This is a perfect use of Summer's bounty! I love my trips to the farmer's market and always come home with fresh veggies, that and some pasta is a fabulous meal.
linda spiker says
This meal is stunning! Meatless Monday never looked so good!
foodyschmoody says
Thanks! My carnivore husband even gave the approval!
peter @Feed Your Soul Too says
I really like this summer pasta. This is a tasty and colorful dish.
Sandra says
Yum-yum! All those fresh ingredients are put to good use! Garden, pool and cocktail? I'm coming over your house!
Healing Tomato says
First, I just want to thank you for using these delicious and ripe tomatoes. They look so delicious. This recipe is a veritable collection of fresh ingredients. I love that you put a Mediterranean flare to it.
foodyschmoody says
I know, I rarely use tomatoes in my recipes. The husband doesn't love them but this time of year when they are so fresh, it's just too bad for him!
Angela says
I spy gorgeous blossoms! Im in for dinner!!! Love the bright colors, fresh flavors and ease of this recipe!
Patty Haxton Anderson says
Lovely use of garden ingredients for a filling, yet light summer meal.