Summer Vegetable Pasta Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz tagliatelle and cook according to package directions until al dente (usually 7–11 minutes for dried; 2–4 minutes for fresh). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside in the colander while you finish the sauce and vegetables.

Make pesto

In a food processor, combine 2 cups packed basil, 1/2 cup parsley, 1/4 cup toasted pine nuts, 1/2 cup grated Parmesan, 2 garlic cloves, and 1 tablespoon lemon juice. Pulse until coarsely chopped. With the processor running, drizzle in 1/2 cup extra-virgin olive oil until emulsified and smooth (or to desired texture). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt as needed. If pesto is too thick, add up to 1–2 tablespoons reserved pasta water to loosen.

Prepare vegetables

While the pasta cooks and pesto blends, heat a large wide skillet over medium-high heat. Add 2 tablespoons olive oil. When oil shimmers, add 1 thinly sliced shallot and sauté 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add sliced zucchini and yellow squash. Sauté, stirring occasionally, for 3–4 minutes until they begin to brown and soften.

Add 1.5 cups halved cherry tomatoes, 1/2 cup sliced baby bell peppers, and 1/2 cup corn kernels. Continue cooking 2–3 minutes until tomatoes have softened and released some juices but still hold shape.

Season vegetables with 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon zest. Taste and adjust seasoning. Remove skillet from heat. Stir in 1/4 cup torn basil leaves to preserve freshness.

Combine pasta, pesto, and vegetables

Return the drained pasta to the pot or to the still-warm skillet over low heat. Add 3/4 to 1 cup house pesto (adjust to taste) and 1/2 cup reserved pasta water. Toss to coat the pasta, adding more pasta water a tablespoon at a time if needed to create a glossy sauce. Gently fold in the sautéed vegetables, combining until evenly distributed and heated through (about 1 minute).

If the pasta seems dry, add another tablespoon of olive oil or a splash of reserved pasta water. Taste and correct seasoning with salt, pepper, or a squeeze of lemon.

Serve immediately divided into 4 portions. Top each serving with 1 tablespoon grated Parmesan (about 0.25 cup total) and a light drizzle (1 teaspoon) of extra-virgin olive oil. Garnish with additional torn basil if desired.