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Summer Garden Pasta

Summer garden pasta with caramelized zucchini, burst cherry tomatoes, and fresh basil in a light garlic olive oil sauce. Spaghetti is tossed until it turns silky with reserved pasta water, then finished with Parmesan curls and lemon.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz spaghetti
  • 1 reserved pasta water Use as needed to loosen and emulsify the sauce.
Vegetables & aromatics
  • 3 tbsp olive oil
  • 4 garlic Thinly sliced.
  • 2 zucchini Diced (about 2 medium).
  • 2 cup cherry tomatoes Halved.
  • 1 cup corn kernels Fresh or frozen.
  • 0.25 tsp red pepper flakes
Seasoning & finishing
  • 1 salt To taste.
  • 1 pepper To taste.
  • 0.5 cup Parmesan cheese Shaved, plus more for serving.
  • 0.25 cup fresh basil leaves Torn.
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until al dente, about 8–10 minutes (check the package). Reserve 1 cup of pasta water before draining.
Caramelize the zucchini
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook for 30 seconds until fragrant.
  2. Add the zucchini and cook for 4–5 minutes, stirring occasionally, until golden. Add the cherry tomatoes and corn and cook for another 3–4 minutes until the tomatoes burst.
Toss and finish
  1. Season the skillet with red pepper flakes, salt, and pepper to taste. Add the cooked pasta directly to the skillet.
  2. Toss and stir the pasta with the vegetables, adding reserved pasta water a splash at a time until a light sauce forms. Stir in the lemon juice and lemon zest.
  3. Turn off the heat and scatter the shaved Parmesan and torn basil over the top. Serve immediately.

Notes

For the lightest sauce, add pasta water a splash at a time so the starch emulsifies without turning watery. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water to loosen. Freezing not recommended for best texture. For a dairy-free option, use a plant-based Parmesan-style topping and skip Parmesan curls at the finish.