How was everyone’s long weekend? We’re back home from visiting family in Ohio and I have a delicious summer recipe to share with you today… it comes from Tieghan’s latest Half Baked Harvest cookbook (available in my shop). This cookbook is quickly becoming my new favorite! Normally, we’d have a bursting garden about this time… perfect for plucking some tomatoes & zucchini from the vine. This year, I’m using some produce I picked up from the farmer’s market, and am putting my overgrown basil plant to good use. This recipe is quick, simple, and can easily be adapted to fit your preferences or dietary needs. Click through for my preferred version of the recipe! It’s a new summer favorite.
The cool thing about this recipe is it results in saucy delicious pasta- without using cream. It’s also packed with veggies! Tieghan’s original recipe calls for three zucchinis, but I also added a yellow squash and a bunch of cherry tomatoes. I always have a basket of those on hand and they’re my favorite during the summer months. I love a blistered tomato!
Other summer flavors you’ll find in this dish? Basil pesto, Italian spices, fresh parmesan, salted butter, and a little lemon. It’s fresh and delicious!
I had to share these gorgeous floral linen kitchen towels that just arrived in the shop last week. I’ve been using and loving this one in our kitchen- so summery!
One last thing to note before I dive in with the full recipe… this calls for fresh basil and dried oregano, but feel free to get creative with whatever Italian herbs & spices you have on hand. This is a hard recipe to mess up! If you want to peek into my spice drawers and how I organize them, see that post here.
Zucchini Sauce Pasta
- 1 pound pasta
- 3 tablespoons olive oil
- 3 zucchini or summer squash sliced
- 2 cups cherry tomatoes halved
- kosher salt & black pepper for seasoning
- 2 tablespoons salted butter
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1/2 cup basil pesto
- 2/3 cup freshly grated parmesan cheese
- 1 cup loosely packed fresh basil roughly chopped
- fresh lemon juice for serving
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente. Reserve 1 cup of the pasta water, then drain and add it back to the hot pot.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, squash, and tomatoes. Season with salt and pepper. Cook stirring occasionally, until the vegetables are soft and light golden brown, 8-10 minutes.
- Stir in the butter, garlic, oregano, and any additional seasonings you'd like. Cook until the butter is melted and the herbs are fragrant, 2-3 minutes. Remove from heat and dump the vegetables into the pot of pasta.
- Add the basil pesto and parmesan cheese, tossing until the cheese is melted. Add the reserved pasta cooking water, 2 tablespoons at a time, as needed... until it has reached your preferred sauce consistency. Stir in the basil to wilt.
- Serve immediately with a squeeze of lemon juice and fresh basil.
You can eat this dish hot or chilled (like a pasta salad)… I’ve had it both ways and it’s equally delicious, depending on what you’re in the mood for! You can use any type of pasta you’d like. It’s such a versatile, easy recipe! Let me know if you give it a try. This has already been in our rotation a few times and I switch it up each time I make it. Enjoy!