This Garden Vegetable Pasta is one of those easy, comforting meals that lets fresh produce shine without a lot of fuss. It’s the kind of recipe I love on busy days when we want something hearty, healthy, and full of flavor, but not complicated.
There’s just something special about cooking with vegetables that come straight from the garden. Or at least from a local farm stand or your own kitchen counter after a good market trip.
This pasta is loaded with tender eggplant, zucchini, peppers, cherry tomatoes, garlic, and fresh basil, all tossed together in a light tomato sauce and finished with Parmesan. It’s perfect as a main dish or served alongside grilled chicken, sausage, or fresh bread.
Whether you’re swimming in summer vegetables or just craving a fresh and simple dinner, this is a recipe you’ll want to keep on repeat.
Garden Vegetable Pasta (Fresh and Simple)
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Equipment
Ingredients
- 1 Eggplant
- 1 Small Zucchini
- 1 Red Pepper
- 1 Banana Pepper
- 1 Small Onion or Shallot, diced
- 4 Cloves Garlic sliced
- 30 Cherry Tomatoes halved
- 2 Tablespoons olive Oil divided
- ½ Tablespoon Dried Oregano
- 1 Teaspoon Salt or to taste
- ½ Teaspoon Pepper
- 1 Tablespoon Tomato Paste
- 1 Cup Fresh Basil Leaves loosely packed
- ½ Cup Parmesan Cheese
- 8 Ounces pasta cooked to aldente, penne, rotini, or spaghetti all work well
Instructions
How to Make Garden Vegetable Pasta
- Cook the Vegetables. Dice the eggplant, zucchini, red pepper, and banana pepper into bite-size pieces. Heat a large skillet over medium-high heat and add the vegetables to the dry pan first. Let them cook until they start to soften and develop some caramelized color.1 Eggplant, 1 Small Zucchini, 1 Red Pepper, 1 Banana Pepper
- Once the vegetables have good color, add 1 tablespoon olive oil, oregano, salt, and pepper. Stir and cook for about 1 more minute to bloom the spices. Transfer the vegetables to a plate and set aside.2 Tablespoons olive Oil, ½ Tablespoon Dried Oregano, 1 Teaspoon Salt, ½ Teaspoon Pepper
- Cook the Pasta. While the vegetables are cooking or resting, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve at least 1 cup of the pasta water before draining.8 Ounces pasta
- Make the Simple Tomato Sauce. In the same skillet you used for the vegetables (don’t wipe it out — all that flavor stays!), add the remaining 1 tablespoon olive oil, diced onion or shallot, sliced garlic, cherry tomatoes, and tomato paste.1 Small Onion, 4 Cloves Garlic, 30 Cherry Tomatoes, 1 Tablespoon Tomato Paste
- Cook for about 3–5 minutes, stirring often, until the tomatoes begin to soften and the garlic is fragrant. Add 1–2 ladles of reserved pasta water to the pan and simmer for another 5 minutes, letting the sauce thicken slightly.
- Combine Everything. Add the cooked vegetables back into the pan with the sauce. Stir to coat everything well, then add the cooked pasta and toss until fully combined. If needed, add a little more pasta water to loosen the sauce.
- Serve warm with a drizzle of olive oil, plenty of fresh basil, and a generous sprinkle of Parmesan cheese.½ Cup Parmesan Cheese, 1 Cup Fresh Basil Leaves
Notes
Recipe Variations and Add-Ins
This is a great “clean out the garden” or “use what you have” kind of recipe.- Add protein. Grilled chicken, Italian sausage, shrimp, or chickpeas all work beautifully.
- Make it creamy. Stir in a splash of heavy cream or a spoonful of ricotta at the end.
- Spicy version. Add red pepper flakes or use hot banana peppers.
- Extra veggies. Mushrooms, spinach, yellow squash, or broccoli are easy additions.
- Vegan option. Skip the Parmesan or use a dairy-free alternative.
Nutrition
How to Store and Reheat Leftovers
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating
- Stovetop: Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.
- Microwave: Heat in short intervals, stirring between, and add a little moisture if needed.
This pasta also makes a great next-day lunch and tastes even better once the flavors have had time to meld.
Can I make this ahead of time?
Yes! You can cook the vegetables and sauce ahead of time and store them in the fridge. When ready to serve, cook fresh pasta and combine everything while reheating the sauce.
What’s the best pasta for vegetable pasta dishes?
Short pasta like penne, rotini, or farfalle works great because the vegetables and sauce cling to all the ridges. Long noodles like spaghetti also work if that’s what you have on hand.
Do I need to peel the eggplant?
Nope! The skin softens during cooking and adds extra nutrients and color to the dish.
Can I freeze this pasta?
You can, but the vegetables will be softer after thawing. If freezing, store without the pasta and add fresh-cooked pasta when reheating for best texture.
❤️ A Simple Homestead-Style Dinner
This Garden Vegetable Pasta is one of those recipes that reminds me why I love cooking seasonally and simply. It’s colorful, cozy, and filled with good-for-you ingredients that don’t need much help to taste amazing. Whether you’re feeding a busy family, using up garden produce, or just craving a comforting bowl of pasta, this is one of those dependable, wholesome meals.
