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Summer Vegetable Pasta

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Summer Vegetable Pasta

Fresh summer vegetables, garlic, basil, and olive oil tossed with vermicelli pasta

Summer Vegetable Pasta recipe

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servings: 4

total time: 30 minutes

recipe by: 


  • 1/2 lb vermicelli pasta
  • 2 TBSP olive oil, divided
  • 2 TBSP chopped garlic
  • 3 cups broccoli
  • 2 cups orange pepper strips
  • 2 cup sliced zucchini
  • 2 cups sliced yellow squash
  • 4 cups chopped fresh tomato
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 TBSP fresh chopped basil
  • dash of red pepper flakes


  1. Bring 1 gallon of water to a boil and cook the pasta according to the box directions. Save 1/2 cup of the pasta cooking water before draining.

  2. In a Dutch oven heat 1 tablespoon of olive oil over medium-high heat until it begins to smoke. Add the garlic and stir until fragrant taking care not to burn.

  3. Add the broccoli and orange pepper and saute for 2 minutes, if the garlic begins to scorch add a tablespoon of water.

  4. Add the zucchini, yellow squash, tomato, and salt and pepper cover partially and cook for 4-5 minutes (stir often) until the vegetables are slightly softened but not tender.

  5. Add the basil, red pepper flakes, and pasta. Stir together, and turn off the heat. Drizzle with the remaining 1 tablespoon of olive oil.

  6. If the pasta is too dry add in 1 tablespoon of the reserved pasta cooking water at a time until your desired consistency has been reached.

  7. Taste and season with more salt and pepper to your liking. Serve.

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