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Bowl of fresh garden vegetable pasta with basil

Garden Vegetable Pasta

Fusilli pasta is tossed with garden vegetables and a light vinegar-herb dressing. A great way to enjoy garden veggies in the summertime!
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
CourseSide Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5 side servings

Ingredients

  • 8 oz. pasta (gluten-free if desired*)
  • 1 small yellow onion (or 1/2 large)
  • 1 medium zucchini
  • 1 yellow summer squash
  • 3 medium ripe tomatoes
  • 2 cloves garlic
  • 1/4 cup fresh basil (or parsley, etc.)

For the vinegar-oregano dressing:

  • 2 1/2 Tbsp. red wine vinegar
  • 1/2 tsp. dried oregano (or other herb of your choice)
  • 1/8 tsp. salt (more/less to taste)

Instructions

  • Cook pasta according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
  • Meanwhile, chop the onion. Dice zucchini and yellow squash. Chop tomatoes.
  • In a skillet over medium-high heat, sauté onions for about 4 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
  • Add zucchini and yellow squash. Stir and sauté 6-7 minutes.
  • Meanwhile, mince garlic.
  • Add chopped tomatoes and garlic to pan. Sauté 2-3 minutes, stirring occasionally.
  • Combine dressing ingredients in a small bowl and whisk to combine.
  • Add cooked (drained) pasta to a large bowl. Add dressing, cooked vegetables, and chopped fresh basil. Toss to combine.
  • Salt/pepper to taste as needed. Add a splash more vinegar, or more basil if desired.

Notes

*For gluten-free: I use brown rice + quinoa fusilli pasta.
Garlic: If you want a more pronounced garlic flavor, simply add it to the dressing and keep it raw, instead of sautéing it with the vegetables.
Variations: Try this with other vegetables (bell pepper, mushroom, etc.) or herb combinations.

Nutrition Per Serving (Estimate)

Calories: 196 kcal | Carbohydrates: 41 g | Protein: 6 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 429 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 844 IU | Vitamin C: 26 mg | Calcium: 37 mg | Iron: 1 mg