Summer Veggie Pasta with Lemon & Olive Oil

Light, fresh, and perfect for warm weather, this Summer Vegetable Pasta with Lemon & Olive Oil is ideal for a quick lunch or dinner. It’s vegetarian, can easily be made vegan, and brims with seasonal flavors.

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Pasta:

• 12 oz pasta (penne, farfalle, or spaghetti all work well)*

• Salt (for boiling water)

*When I tried this recipe, I used the recommended 12 oz of spaghetti, but I thought it overwhelmed the vegetables, so I suggest cutting it down by a quarter or half, depending on your pasta preference.

For the Vegetables:

• 2 tablespoons olive oil

• 1 zucchini, sliced into thin half-moons

• 1 yellow squash, sliced into thin half-moons

• 1 cup cherry tomatoes, halved

• 1 red bell pepper, thinly sliced

• 1 cup corn kernels (fresh or frozen)

• 2 garlic cloves, minced

• 1 cup baby spinach (optional)

For the Lemon-Olive Oil Sauce:

• ¼ cup extra virgin olive oil

• Zest of 1 lemon

• Juice of 1 large lemon (about 2 tablespoons)

• ½ teaspoon salt (or to taste)

• ¼ teaspoon freshly cracked black pepper

• Pinch of red pepper flakes (optional)

• 2 tablespoons chopped fresh basil or parsley

Optional Garnishes:

• Grated Parmesan or crumbled feta (for vegetarian version)

• Vegan cheese or nutritional yeast (for vegan version)

• Extra herbs and lemon zest

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente—reserve ½ cup pasta water before draining.

2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, squash, and bell pepper. Sauté for about 5–6 minutes until just tender.

3. Stir in the cherry tomatoes, corn, and garlic. Cook another 2–3 minutes until tomatoes begin to soften. Add baby spinach (if using) and cook until just wilted. Remove from heat.

4. In a small bowl or jar, whisk together the ¼ cup olive oil, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.

5. Add the drained pasta to the skillet with the vegetables. Pour the lemon-olive oil sauce over the pasta. Toss gently to coat everything evenly. If the pasta seems dry, add a bit of the reserved pasta water until the desired consistency is reached.

6. Plate the pasta and top with grated cheese, extra herbs, and a sprinkle of lemon zest if desired. Serve warm or at room temperature with a slice of crusty bread or a green side salad.

Storage Tip

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Tastes great cold or gently reheated.