This One Pot Summer Vegetable Pasta is a quick and easy summer dinner recipe that uses fresh zucchini, yellow squash, and tomatoes to make a simple pasta dinner that is ready in 30 minutes or less!

easy One Pot Summer Vegetable Pasta dinner

One Pot Summer Vegetable Pasta

This easy One Pot Summer Vegetable Pasta is all about simple, summer  ingredients and very little clean-up, because we all know the last thing you want to do in the summer is spend your night in a hot kitchen washing dishes. Fresh zucchini, yellow squash, and ripe tomatoes are tossed with perfectly cooked pasta and a delicious vinaigrette for the ultimate 30 minute meal!

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skillet One Pot Summer Vegetable Pasta

I tried to keep this recipe light and fresh so there are more vegetables than pasta. The thinly cut zucchini and squash are good enough to eat on their own and the bright, ripe tomatoes are my favorite part of summer. The penne pasta gives it just that little extra something that turns it into a complete meal.

What is in Vegetable Pasta?

  • Penne pasta
  • Onion
  • Zucchini 
  • Yellow squash 
  • Grape tomatoes
  • Basil 
  • Parmesan cheese

Instead of tomato sauce I tossed everything in a homemade Italian vinaigrette  made with olive oil, red wine vinegar, a little lemon juice, onion powder, garlic powder, oregano, salt and pepper.

how to make One Pot Summer Vegetable Pasta

How to Make One Pot Summer Vegetable Pasta

  1. Add olive oil and onions to a 12 inch skillet and cook over medium high heat until softened. This takes 3-4 minutes. 
  2. Add the pasta, zucchini, yellow squash, and tomatoes to the skillet.
  3. Pour 4 cups of cold water and salt into the pan.
  4. Turn the heat up to high bring the water to a boil cooking everything together until the pasta is al dente. Your time may vary based on the pasta you use but mine took 10 minutes. No need to drain the pasta all of the water should be absorbed/evaporate as it cooks. Note: If you feel like the water is disappearing before your pasta is finished cooking you can add another 1/4 cup of water. 
  5. While the pasta cooks whisk all of the vinaigrette ingredients together. 
  6. When the pasta is ready pour the vinaigrette over it and add the fresh basil and Parmesan. Toss together and serve immediately.

Tip: For the best results you want to use a 12 inch skillet so the water is spread out and will come to a boil faster and be absorbed faster. 

This One Pot Summer Vegetable Pasta is a quick and easy summer dinner recipe that uses fresh summer vegetables like tomatoes, summer squash and zucchini. The pasta cooks with the vegetables in one pot for easy clean up so you have more time to spend on summer fun with the family.

You can’t forget the cheese! I like to grate it over the pasta while everything is still hot so it melts into the noddles, sauce and vegetables. Yum! To save time on a busy weeknight I cut all of my vegetables on the weekend so when I need to make the recipe all I have to do is grab all of the ingredients, toss them into my skillet and in 20 minutes or less I have dinner made for everyone!

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ONE POT SUMMER VEGETABLE PASTA
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Servings: 6
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

One Pot Summer Vegetable Pasta

This One Pot Summer Vegetable Pasta is a quick and easy summer dinner recipe that uses fresh zucchini, yellow squash, and tomatoes to make a simple pasta dinner that is ready in 30 minutes or less!
easy One Pot Summer Vegetable Pasta dinner
Print Recipe
5 from 3 votes

Ingredients

  • 1 cup Onion, diced
  • 1 Tbsp Olive oil
  • 8 ounces Penne pasta
  • 2 Zucchini, thinly sliced
  • 2 Yellow squash, sliced
  • 1 pint Grape tomatoes
  • 4 cup Water, cold
  • 1 teaspoon Salt
  • 1 cup Basil, fresh
  • 1 cup Parmesan, grated

Vinaigrette

  • 1/4 cup Olive oil
  • 2 tablespoons Red wine vinegar
  • 2 teaspoons Lemon juice
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Onion powder
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper

Instructions

  • Add olive oil and onions to a 12 inch skillet and cook over medium high heat until softened.
  • Add the pasta, zucchini, yellow squash, and tomatoes to the skillet.
  • Pour 4 cups of cold water and salt into the pan.
  • Turn the heat up to high bring the water to a boil cooking everything together until the pasta is al dente and the water is absorbed.
  • While the pasta cooks whisk all of the vinaigrette ingredients together.
  • When the pasta is ready pour the vinaigrette over it and add the fresh basil and Parmesan. Toss together and serve immediately.
  • Enjoy!

Nutrition

Calories: 356kcal, Carbohydrates: 39g, Protein: 13g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 726mg, Potassium: 678mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1260IU, Vitamin C: 37mg, Calcium: 254mg, Iron: 1.6mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main dish
Cuisine: American
Keyword: 30 minute meal, one pot meal, vegetable pasta, zucchini pasta

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This recipe was originally published on May 3,2 016. It was republished with an updated recipe and new photos on July 10, 2019.