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Summer Vegetable Pesto Pasta

Updated On: Oct 03, 2023

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This Summer Vegetable Pesto Pasta is the perfect addition to your summer menu. Packed full of fresh garden vegetables, basil pesto and just a pinch of Parmesan cheese. 

This summer vegetable pesto pasta is the perfect addition to your summer menu. Packed full of fresh garden vegetables, basil pesto and just a pinch of Parmesan cheese.

Pasta is one thing I will happily eat each and every single week. However, I don’t just want typical tomato sauce with meatballs I want to switch things up! In the summer, my garden is bursting with fresh squash and tomatoes so what better way to use them than in to make a Summer Vegetable Pesto Pasta? This pasta is super fresh and can really be customized to include just about any vegetable you happen to be craving, or growing in abundance. I know for a fact that snap peas and asparagus both work lovely in this easy dish! Oh, and the amount of pesto you use is really a personal preference. If you want it to be packed full of pesto go for it!

Before serving don’t skimp out on that sprinkling of Parmesan cheese and Aleppo chili flakes. It really does pack a whole lot of flavor to the dish.  Aleppo chile flakes are light, a tad bit oily and is a really great finishing chile flake.  Try it on grilled asparagus, to top a loaded baked potato and especially on this easy pasta dish.


Summer Vegetable Pesto Pasta

Author: Heather Scholten
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings
Calories per Serving: 190 kcal
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  • 1 tablespoons olive oil
  • 1 small zucchini cut into thin slices
  • 1 small yellow summer squash cut into thin slices
  • Kosher salt and pepper to taste
  • 2 cloves garlic minced
  • 1 9 ounce package fresh fettuccine pasta
  • 1 cup halved cherry tomatoes
  • ¼ – ⅓ cup prepared basil pesto
  • Grated Parmesan cheese for topping
  • Aleppo chili flakes for topping


  • In a 12-inch skillet add olive oil and set over medium-high heat. Once the oil is hot add in zucchini and yellow summer squash. Season with the desired amount of kosher salt and black pepper. Saute about 5 minutes just to soften the squash. Add in the garlic and saute for another 30 seconds just until the garlic is fragrant. Remove from the heat.
  • In a medium size pot add water and set over high heat. When the water boils add in kosher salt and the fresh pasta. Cook for 2-3 minutes or until the pasta is fully cooked.
  • Add the cooked pasta to the skillet along with the cherry tomatoes and basil. Toss to combine. If the pasta is too dry you can try adding more pesto, a drizzle of olive oil or some vegetable broth.
  • Before servings sprinkle with grated Parmesan and chili flakes.

Nutrition Information:

Serving: 1g | Calories: 190kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 128mg | Fiber: 3g | Sugar: 3g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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