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Fresh Garden Vegetable Pasta

Pasta with Fresh Garden Vegetables

This is a fabulous summer that is quick, filling and low calorie, particularly if you use a whole grain pasta. Take advantage of the fresh summer vegetables, garden herbs and enjoy how quick and easy this comes together. 

Quick & Healthy Garden Vegetable Pasta


1 Tbl. olive oil

1 tsp. sugar

1 Tbl. chopped garlic or 1 bulb roasted garlic – click HERE for my easy to follow tutorial to roast garlic

1 small onion, chopped

1 cup diced zucchini

3 cups fresh tomatoes, chopped

2-4 Tbl. fresh basil, chopped*

¼ tsp. coarse ground pepper

1-2 Tbl. sundried tomato pesto (see my tutorial to make your own sun-dried roasted tomatoes  HERE or use store-bought)

1 Tbl. red wine vinegar

1 Tbl. balsamic vinegar

grated fresh Parmesan or Romano cheese

1 lb. thick spaghetti, or similar pasta


Fill a large pot with water for pasta, bring to boil.

Add pasta and cook till al denta; drain and set aside.

In a large pan sauté the onion until almost translucent.

Add in the sugar.Garden Vegetable Pasta 1Gently put the zucchini in the oil over medium heat and cook until crisp-tender.  Just until al dente. 
Garden Vegetable Pasta 2Add in the tomatoes, basil, pepper, tomato pesto/spread and vinegar’s.

Simmer for 2-3 minutes or until it is all is warmed through.Garden Vegetable Pasta 3Serve the sauce over cooked pasta and sprinkle with grated cheese.

*If fresh basil is unavailable, use 1 Tbl. dried basil and add in when you cook the garlic, onion and zucchini to give it time to soften and hydrate.

Carrie’s recipe, Copyright Carrie Groneman, A  Mother’s Shadow, 2013

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