Summer Pasta

Summer Pasta

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This summer pasta recipe is a celebration of late summer produce, and it’s low-effort enough to be perfect for a quick summer dinner.

Growing up, summer pasta was an integral part of our summer dinners. My dad always made it with mushrooms, zucchini or yellow squash, and fresh tomatoes. We kept it spicy, with plenty of crushed red pepper, butter, and Parmesan cheese. This creates a luxurious sauce that worked perfectly with any summer veggie.

Summer Pasta Recipe

In this version, I use the same veggies we used to eat in it growing up, including: mushrooms, zucchini, and cherry tomatoes. You can modify it endlessly depending on your veggies in the crisper. It tastes amazing with broccoli or broccolini, broccoli rabe, asparagus, corn, or even sugar snap peas.

How to make my summer pasta recipe:

This recipe is so easy you barely need a recipe! But, I’m here to give you recipes, and that’s what I’m going to do! Here’s what you need:

  • Pasta: I love spaghetti or linguine, but rigatoni or even angel hair would be good too!
  • Veggies: All you need is an onion, mushrooms, zucchini, and cherry tomatoes.
  • Sauce: The sauce is just butter, Parmesan, pasta cooking water, and lemon juice. It’s that easy.

You can finish the pasta with fresh basil leaves or with a bit of minced parsley to give it an herby, bright finish.

The best part of this recipe is that there are just a few simple steps:

  • Step 1: Cook up the veggies! Start with the onion and mushrooms, then add diced zucchini, and tomatoes.
  • Step 3: Cook the pasta! Make sure you keep about 1 cup of pasta water.
  • Step 2: Once the tomatoes split, melt butter, add a little water, and simmer for about 20 minutes. Mash the tomatoes open a little bit.
  • Step 3: Finish the sauce! Pour in half the pasta water and bring to a boil. Add the Parmesan and cooked pasta and toss to coat.
  • Step 4: Finish with lemon juice and fresh basil if you like.
Easy Summer Pasta

That’s it! It’s so easy and you can throw it together in about 30 minutes! If you’re looking for another summer pasta recipe, try my Summer Pasta with Sausage!

Summer Pasta Recipe

Summer Pasta

Celebrate the best summer flavors with this easy summer pasta recipe.
4.77 from 13 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 569kcal


  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, peeled and diced
  • 8 ounces mushrooms, trimmed and sliced
  • 4 tablespoons butter
  • 1 medium zucchini, trimmed and small-diced
  • 1 pint cherry tomatoes
  • 4 cloves garlic, peeled and minced
  • ½ cup water or vegetable broth
  • 16 ounces linguine
  • 1 cup finely grated Parmesan cheese, divided
  • 1 lemon, juiced
  • A handful of fresh basil leaves, for garnish
  • Salt, pepper, and crushed red pepper to taste


Prepare the sauce:

  • Heat the olive oil in a wide pot over medium heat. Add the onion and mushrooms and cook, stirring often, for 8–10 minutes. Season with salt and pepper.
  • Melt the butter into the pot and add the zucchini and cherry tomatoes. Cook, turning occasionally, until the skins on the tomatoes begin to split. Season with salt, pepper, and a big pinch of crushed red pepper. Add the garlic and cook for 1 minute until fragrant.
  • Pour in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes. Most of the liquid in the pot should evaporate. Stir occasionally to prevent it from sticking, and mash a few tomatoes as they cook. Taste and season.

Cook the pasta:

  • Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Remove 1 cup of water from the pot and set aside. Drain the pasta.

Finish the sauce:

  • Taste the sauce and season. Pour in half of the pasta water and bring to a boil. Add all but a big pinch of the Parmesan and stir constantly for 1–2 minutes to melt the Parmesan into the sauce. Add the cooked pasta and toss to coat for 1 minute, adding more pasta cooking water until the sauce coats the pasta. Taste and season.
  • Stir in the lemon juice and stir to coat. Turn off the heat.

To serve:

  • Transfer the pasta to a large serving bowl. Scatter the basil leaves on top and sprinkle the remaining Parmesan cheese on top. Enjoy!


Calories: 569kcal | Carbohydrates: 79g | Protein: 22g | Fat: 19g | Sodium: 415mg | Fiber: 5g | Sugar: 8g | Vitamin C: 43mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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