by Kathryn Grace Warren of Hill Lake Farm
I like to call this my Everything in the Garden Pasta because I use whatever vegetables I have at their peak of freshness that day. It’s always a little different, but it’s always amazing. A summer pasta built from what’s ripe in the garden — zucchini, green beans, potato (optional), fresh onion, basil, and garlic, finished with starchy pasta water and lots of grated cheese.
The full recipe makes about 4 servings. This recipe is quick and easy and never disappoints in our house. It can be put together quickly, but feels like slow comfort food. This pasta is filling and hardy, but light enough for hot summer days and nights.
This pasta will always make me nostalgic for summer pasta’s cooked by my grandma. My grandpa would pick what was fresh from his garden that day and bring it in to my grandmother to process. She would sit me down and have me break beans or chop up tomatoes for her while she prepared the pasta. She’d send us grandkids out to swim and before we knew it the pasta was ready and we were all rushing in for a big bowl. Everyday was different, but equally amazing and it seemed like magic to me that vegetables at grandmas house could taste so good. The sweet alchemy of summer pasta will live on in my memory and in my kitchen for the rest of my days.
This post may contain affiliate links. Please read our disclosure policy.
Ingredients:
Here are all ingredients you will need for the recipe and optional substitutions:
- 1 lb Pasta of your choice (broken spaghetti – gluten free: my favorite gluten free pasta brand is Jovial which is a brown rice pasta made in Italy)
- 3 tbsp Olive Oil (extra virgin)
- 1 fresh Onion, chopped (yellow onion)
- 2 Garlic Cloves, crushed
- 1 Lg Zucchini, chopped (or 2 small)
- 1 cup Green Beans, trimmed and chopped (about 1″ lengths)
- 1 cup Potatoes, chopped (optional)
- 1 cup Tomatoes, chopped
- 2 tbsp Fresh Basil, torn or chopped
- 1/4 cup Ricotta Salata or grated cheese of choice. (Swap ricotta salata for pecorino, parmesan, or any hard grating cheese you have on hand)
- 1 cup Pasta Water (reserved)
- Salt and Pepper, to taste
How to Make Garden Pasta?
The first step is gathering up your ingredients, whether you pick them straight from the garden or the grocery store. Don’t be afraid to mix and match your favorite in season veggies, and adjust cook time based on density of the veggies.
Step 1:
Prepare veggies: cut zucchini along the length, and then chop half rounds about 1/4″ thick (do not cut too thin or they will overcook and become mushy). Remove the ends of the green beans and then chop them into about 1″ lengths so they will fit nicely on a spoon. Chop potatoes the same as the zucchini but slicing them thinner to cook faster. Chop onion finely, and crush garlic or chop finely.
Step 2:
In a large, heavy-bottomed pan, heat about 3 tbsp olive oil (cover the bottom of the pan) over medium heat. Add chopped onion and cook until translucent and soft, then add in crushed garlic. Sauté until garlic is fragrant but DO NOT burn garlic or it will become bitter.
Step 3:
Add chopped green beans, and potatoes (optional) to the pan. Cook, stirring occasionally, until they begin to soften, about 8-10 minutes.
Step 4:
Meanwhile, bring a large pot of salted water to a boil and cook 1 lb pasta according to package directions or until al dente. Before draining, reserve a cup of pasta water.
Step 5:
Once the green beans and potatoes have had time to cook until soft, stir in chopped zucchini, tomatoes, & basil. Continue to sauté everything together until the vegetables are tender. Add salt and pepper to taste. (important general rule of cooking: season every step)
Step 6:
Add the pasta directly to the vegetable pan using a slotted spoon or drain and transfer. Add reserved pasta water, a little at a time, tossing until the starch clings to the vegetables and forms a light sauce. Keep reserved pasta water on hand as the sauce will thicken up as it cools, especially if using a gluten free pasta.
Step 7:
Salt and pepper to taste again. Top with grated ricotta salata or grated cheese of choice. Serve warm.
Notes: Potatoes are optional but add heartiness — leave them out for a lighter dish or to reduce the cooking time. Swap ricotta salata for pecorino, parmesan, or any hard grating cheese you have on hand.
Want to watch the process?
Watch the magic happen on Instagram.
Hill Lake Farm
Everything in the Garden Pasta
Easy & Delicious. Everything you want in a summer pasta.
NUMBER OF SERVINGS: 4
PREP TIME:
10 Minutes
COOK TIME:
20 Minutes
TOTAL TIME:
30 Minutes
Ingredients:
- 1 lb Pasta of your choice (broken spaghetti)
- 3 tbsp Olive Oil
- 1 fresh Onion, chopped
- 2 Garlic Cloves, crushed
- 1 Lg Zucchini, chopped
- 1 cup Green Beans, trimmed and chopped
- 1 cup Potatoes, chopped (optional)
- 1 cup Tomatoes, chopped
- 2 tbsp Fresh Basil, torn or chopped
- 1/4 cup Ricotta Salata or grated cheese of choice
- 1 cup Pasta Water (reserved)
- Salt and Pepper, to taste
Instructions:
1️⃣ Chop up the zucchini, beans (ends removed), potatoes (optional), tomatoes, onions, and crush garlic (or fine chop).
2️⃣ In a large, heavy-bottomed pan, heat olive oil over medium heat. Add chopped onion and cook until translucent and soft, then add in crushed garlic and cook just until fragrant.
3️⃣ Add chopped green beans, and potatoes (optional) to the pan. Cook, stirring occasionally, until they begin to soften, about 8-10 minutes.
4️⃣ Meanwhile, bring a large pot of salted water to a boil and cook 1 lb pasta according to package directions or until al dente. Before draining, reserve a cup of pasta water.
5️⃣ Once the green beans and potatoes have had time to cook until soft, stir in chopped zucchini, tomatoes, & basil. Continue to sauté everything together until the vegetables are tender. Add salt and pepper to taste.
6️⃣ Add the pasta directly to the vegetable pan using a slotted spoon or drain and transfer. Add reserved pasta water, a little at a time, tossing until the starch clings to the vegetables and forms a light sauce.
7️⃣ Salt and pepper to taste again. Top with grated ricotta salata or grated cheese of choice.
Tips:
- Potatoes are optional but add heartiness — leave them out for a faster cook time. Swap ricotta salata for pecorino, parmesan, or any hard grating cheese you have on hand.