It’s midsummer and the farm stands are overflowing with zucchini, broccoli, green beans, kale, super-ripe tomatoes, and more. That means it’s the perfect time to choose your favorites and make a light, fresh, and healthy summer pasta.
Hello, all!
Ready for another vegetable-forward dinner? In summer, when the produce is at its peak, I crave light vegetarian and vegan meals. This recipe is vegan as written, with easy vegetarian or meat-light variations if you want to add cheese or a little cooked protein.
Why make this recipe?
- All the fresh summer veggies. Use whatever looks best at the farm stand, in your CSA box, or in your garden.
- Simple and quick. Ready in about 30 minutes.
- Great hot or cold. Delicious straight from the stove and excellent the next day — add a touch more vinegar and salt when serving cold.
- Vegan/vegetarian-friendly. Enjoy it as written or finish with cheese for a vegetarian version.
- Really tasty. Fresh tomatoes, garlic, olive oil, and basil make a bright sauce that sings with summer produce.
How to make this
Make a raw tomato sauce with ripe tomatoes, garlic, olive oil, and vinegar. Cook the pasta and any vegetables that benefit from brief cooking. Toss everything together and finish with plenty of basil.
1. Choose your veggies
Tomatoes are essential; the rest is flexible. I focus on vegetables that can be cooked with the pasta or left raw for texture contrast. You can also roast or sauté any ingredient if you prefer deeper flavor.
Cook with the pasta: Broccoli, diced zucchini, cauliflower, green beans, hearty greens like kale or chard.
Left raw: Cucumbers, bell peppers, shredded carrots, spiralized zucchini, fresh corn cut from the cob, and onions.
2. Make a raw tomato sauce
Chop ripe tomatoes and combine with minced garlic, extra virgin olive oil, a splash of red wine vinegar, red pepper flakes, and salt. Tossing this bright mixture with hot noodles creates a wonderful fresh sauce.
3. Cook your pasta (and veggies)
Boil pasta in well-salted water and add any vegetables that should be quickly cooked during the last few minutes of the pasta’s cooking time.
4. Toss together
Reserve about a cup of the pasta cooking water, then drain. Return the pasta and cooked vegetables to the pot with some reserved water and heat for a couple of minutes until the liquid thickens and clings to the noodles. If you’re adding grated Parmesan, stir it in now so it melts into the sauce. Finally, combine the pasta with the raw tomato sauce and basil in a large bowl and toss to coat.
Tip: Stir in Parmesan while the pasta and water are cooking together so it melts smoothly into the sauce.
5. Choose add-ins
Optional additions include diced fresh mozzarella or Parmesan, toasted nuts (walnuts or pine nuts), chickpeas or other beans, or small amounts of leftover cooked meats for a non-vegetarian option.
More Summer Pasta Recipes
If you enjoy this dish, try other simple summer pasta ideas that use raw tomato sauces, grilled vegetables, or light pesto for easy seasonal meals.
If you make this Farm Stand Summer Pasta, please leave a comment with how it went and how you adjusted it — I love hearing variations and ratings. Ask any questions and I’ll reply.
You can connect with me by subscribing to my emails or following on social channels (see the form and icons near the recipe).
– Happy Eating, Annemarie
Simple Summer Farm Stand Pasta
15 mins
15 mins
Ingredients
- 3 medium tomatoes, seeded and chopped
- 3 cloves garlic, finely minced
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1/2 tsp kosher salt
- 10-12 oz short pasta, such as cavatappi, penne, or fusilli
- 4 cups chopped veggies, see note
- 1/2 cup thinly sliced fresh basil
Instructions
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Bring a large pot of salted water to a boil.
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In a large bowl, combine the chopped tomatoes, garlic, olive oil, vinegar, red pepper flakes, kosher salt, and any vegetables you plan to serve raw.
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Add the pasta to the pot and cook according to package directions.
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When the timer shows about 3 minutes remaining, add any vegetables you want cooked to the pot.
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Reserve about 1 cup of the cooking water, then drain the pasta and vegetables.
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Return the pasta, cooked vegetables, and reserved water to the pot. Cook together for about 2 minutes until the water thickens and clings to the pasta. Stir in Parmesan now if using.
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Pour the pasta into the bowl with the tomato mixture, add the basil, toss well, and serve.
Notes
- Chopped Veggies: Cut all vegetables into bite-sized pieces or thin slices for greens.
- Cook with the pasta: broccoli, cauliflower, zucchini and summer squash, green beans, hearty greens (kale, spinach, chard)
- Add raw: corn kernels, onion, bell peppers, cucumbers, shredded carrots, spiralized zucchini, baby greens
- Optional add-ins: Parmesan, diced fresh mozzarella, toasted nuts, chickpeas, or diced leftover chicken or salami.
- Garlic: To mellow raw garlic, briefly plunge whole cloves into the boiling water for 30 seconds before mincing and adding to the sauce.
- Recipe flow: Use the time while the water heats and the pasta cooks to prep vegetables and tomatoes so everything comes together quickly.
- Eating cold: When serving chilled, add an extra tablespoon of vinegar, a bit more salt, and more red pepper flakes to brighten the flavors.
