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Summer Pasta

Remember yesterday when I told you that I took three zucchinis from one of the sweet ladies in our church? I made the chocolate zucchini bread with one zucchini. I made this summer pasta with one of the other zucchinis I grabbed, along with the yellow squash I was given the previous week. A summer pasta full of fresh vegetables is the perfect dinner for our meatless Monday nights.

Josh was just saying last week that we needed to make more simple pastas. This is about as simple as it gets. Grilled vegetables, cooked pasta, and a light, flavorful sauce gently tossed together. We paired our pasta with my favorite garlic artisan bread and it was a perfect summer meal.
Summer Pasta

Summer Pasta

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A simple pasta dish that tastes, looks, and smells like summer without any hassle.


  • 1 lb (one box) fettuccine or linguini pasta
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup grilled zucchini, chopped
  • 3/4 cup grilled yellow squash, chopped
  • 3/4 cup sliced cherry tomatoes
  • 1/4 cup fresh ripped basil
  • 5 cloves garlic, roughly chopped
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp red chili pepper
  • salt and pepper to taste


  1. In a large pot, boil water and cook pasta according to package directions. Reserve about 1 cup of starchy cooking water, Drain.
  2. Slice the zucchini and squash length-wise and lightly drizzle with olive oil, salt, and pepper. Grill the zucchini and squash until grill marks appear but veggies are still firm. About 5 minutes. Chop the grilled veggies into 1-inch half moon slices.
  3. In a large saucepan, add the olive oil and garlic until soft and fragrant, about 5 minutes. Don't allow the garlic to brown. Add the grilled veggies, tomatoes, basil, chili powder, and salt and pepper to taste. Continue cooking on medium-high heat until the veggies are soft, yet firm. About 5-10 minutes.
  4. Add pasta and parmesan cheese. Add about 1/2 cup of the starchy water and gently toss pasta to coat. Toss with additional parmesan cheese.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 123mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 3g

Nutrition information isn't always accurate.


Thursday 14th of August 2014

There's something so appealing about a simple pasta dish loaded with veggies. I wish I had some of this right now! Yum!

Chels/Catz in the Kitchen

Thursday 14th of August 2014

I feel like I go for more simplicity when it comes to dinner in the summer than any other time of the year.

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