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summer vegetable pasta

Summer Vegetable Pasta

This pasta combines summer veggies and Parmesan cheese for a delicious, seasonal meal!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 or more


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 1 onion (cut in half and then thinly sliced)
  • 1 - 2 large yellow squash (cut in half lengthwise, seeds scooped and discarded, cut into 1/4-inch slices)
  • 1 - 2 zucchini (cut in half lengthwise then cut into 1/4-inch slices)
  • Italian or Greek seasoning
  • Dill weed
  • Salt and pepper to taste
  • 2 tomatoes (peeled, seeded and chopped)
  • 1 pound spaghetti or linguine
  • lots of Parmesan cheese (1/2 cup to 1 cup or more if you desire, plus extra for finishing)


  • Bring a large pot of water to a boil.
  • Melt the butter in a large saucepan and add the olive oil.  Add minced garlic. Sauté for 30 seconds, then add onion, squash and zucchini. Season with Italian or Greek seasoning, dill, salt and pepper.
  • Cook, stirring occasionally, until vegetables soften. May need to put a lid on top of the veggies after a while to allow the steam to help soften.
  • Meanwhile, cook pasta in salted water according to package directions.
  • After vegetables have softened and started to brown, add the chopped tomatoes and cook for 1 minute.  Add the hot, drained pasta to the pan and stir to combine.  Add the grated Parmesan cheese. Taste to check if salt is needed.
  • Serve with extra Parmesan on top.


Source: my mom :-)
You're Gonna Bake It After All
Keyword main dish, Pasta, tomatoes, vegetarian