Summer Vegetable Pasta
I love pasta. If you have read some of my blog posts about my weight loss journey, you already know that I used to eat pasta every day. Yes, you read that correct, I ate pasta EVERY DAY. I still could eat it every day but instead I just eat it about once a month as a nice treat. Every time I want to make a nice romantic dinner for my husband, pasta is my number one choice. It’s quick, easy, and extremely versatile.
During the summer, I like to plant a garden. I love being able to eat fresh herbs and vegetables that I have grown myself. And what is better than a large bowl of pasta with summer vegetables? Nothing, nothing is better. I whipped up this summer vegetable pasta from two of the veggies that are always in my garden, yellow squash and tomatoes. This pasta dish is full of colors and has a nice light sauce. I hate a heavy pasta sauce! It will leave you wanting more than one bowl because I sure did.
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Summer Vegetable Pasta
The easiest and most flavorful pasta dish that doesn’t require a lot of work. It’s pure summer goodness right in one bowl.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- 2 cups gluten free pasta (I use Banza)
- 1 1/2 cups grape tomatoes
- 1 heaping cup sliced yellow squash
- 1 heaping cup sliced zucchini
- 1 tablespoon coconut oil
- 1/2 teaspoon ground pink himalayan salt
- 1/2 teaspoon coarsely ground black pepper
- 1/3 cup olive oil
- 2 large shallots finely chopped
- 4 garlic cloves minced
- 1/4 cup freshly squeezed lemon juice
- 1 large handful fresh basil chopped (sub 2 teaspoons dried basil if preferred)
Slice zucchini and yellow squash into quarters and place all into a medium size bowl with tomatoes. Pour coconut oil, salt, and pepper into bowl and toss until oil is coated evenly. Pour all veggies onto a baking sheet and roast for 30 minutes at 350 degrees.
Cook pasta according to package directions – I cooked mine for 9 minutes then drained and rinsed and let the pasta sit in the colander until the sauce was ready.
- Pour olive oil into a skillet on medium heat along with chopped shallots and let shallots caramelize – approximately 5 minutes.
- After shallots are caramelized, toss in minced garlic, lemon juice, & basil. Let sauce simmer for another 5-10 minutes so flavors can combine.
- Once sauce is complete pour in pasta and vegetables – stir to combine.
- Serve immediately or refrigerate for up to one week.