Garden Vegetable Pasta, made with all the vegetables that come from a summer garden, with or without meat, makes the perfect easy pasta dinner. Healthy vegetables from your own harvest compliment this pasta recipe so well!

A Pasta Recipe With Homegrown Vegetables

Happy Tuesday! If you are like me you spent yesterday doing all kinds of fun family things and now your house is trashed… summer is a catch-22 aren’t they? Have an awesome day of fun and relaxing but then you have to make up for it the following day times ten. This is such a great pasta dish that comes together in a snap, so plan on it for tonight so that you don’t have to think about dinner or take too long getting it ready. Garden vegetable pasta is just what you need.

This pasta is all things good in your garden made into a simple sauce that is chock full of goodness and flavor. I chose to use canned or home bottled tomatoes in the recipe because working with fresh garden tomatoes in a sauce adds a lot of extra steps. Everything else can come from the garden or farmer’s market and you can make it with or without meat (see the notes of the recipe for details). It’s such a forgiving recipe and one that I make often in the summer when my garden is full of yummy things to eat.

So gather up some veggies, boil up some pasta, and add a heavy hand of fresh cheese – you won’t regret it.

Dinner is done.

Tips and Tricks for Making Garden Vegetable Pasta

To make this without the meat, simply omit the meat and sub in 1-2 tablespoons of olive oil to saute the onion and bell pepper in. We really like it both ways. Hot Italian sausage is excellent in it.
The zucchini and yellow squash cook down a lot. If you need to hide them from your family, peel them (to remove the color), and grate them with a cheese grater. They’ll be nearly indistinguishable! It’s my favorite trick for hiding these veggies in pasta sauce.
This is great served over any pasta you like which means you can go for traditional, whole grain, gluten-free, or even zucchini noodles to meet your needs.
This pasta is great served with a loaf of Rustic Italian Bread (takes a little time, so plan ahead), Super Simple No-Knead Bread (also a plan-ahead bread), or even Easy Breadsticks. Add a side salad and some seasonal fruit and you’ll have yourself one fresh and seasonal meal.

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Garden Vegetable Pasta

★★★★★

5 from 2 reviews

Author: Melissa Griffiths - Bless this Mess
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: Serves 6-8 1x

Print Recipe

Description

Scale

Ingredients

1 pound ground meat such a sausage or hamburger (optional)
1 large onion, diced
1 green bell pepper, diced
1 small zucchini, chopped or grated
1 small yellow summer squash, chopped or grated
2 14-ounce cans diced tomatoes or 1 quart home-canned tomatoes
2 14-ounce cans tomato sauce
1/2 cup chopped basil
1/2 teaspoon salt
more salt and pepper to taste
1 pound fresh cooked pasta
freshly grated Parmesan for serving

Instructions

In a large skillet, brown the meat until cooked through and no longer pink. Drain extra grease from the pan.
Add the onion and bell pepper and cook until the onion is soft and translucent. Add the zucchini and yellow squash and cook until the squash starts to release it’s liquid and then cook for another 5-10 minutes until part of that liquid has cooked off.
Add the diced tomatoes, tomato sauce, basil and salt. Stir to combine well and cook over medium heat, stirring often, until the sauce thickens slightly, about 15 minutes.
Salt and pepper to taste and then serve over hot cooked pasta with grated Parmesan.

Notes

To make this without the meat, simply omit the meat and sub in 1-2 tablespoons of olive oil to saute the onion and bell pepper in. We really like it both ways. Hot Italian sausage is excellent in it.

Category: DInner
Method: Stove
Cuisine: American

Nutrition Information: YIELD: 8 SERVING SIZE: 1 bowl

Amount Per Serving: Calories: 321.7 Fat: 4g Cholesterol: 33.9mg Sodium: 209mg Carbohydrates: 53.5g Sugars: 9.1g Protein: 22.8g Vitamin A: 54.4µg Vitamin C: 38mg

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