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One-Pot Farmer's Market Pasta Recipe with Summer Vegetables

One-Pot Farmer's Market Pasta

Fresh summer vegetables, pasta, broth, basil, and Parmesan cook together in one pan for a colorful and satisfying dinner. It is simple enough for a weeknight and special enough for a relaxed weekend meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Linguine or spaghetti, uncooked
  • 1 medium Medium zucchini, halved lengthwise and thinly sliced
  • 1 medium Medium yellow summer squash, halved lengthwise and thinly sliced
  • 1 pint Cherry or grape tomatoes, halved
  • 1 cup Fresh corn kernels, cut from about 2 ears
  • 1 small Small yellow or red onion, thinly sliced
  • 3 cloves Garlic, thinly sliced or minced
  • 4 cups Low-sodium vegetable or chicken broth
  • 1 tablespoon Olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Red-pepper flakes, optional
Finishing Ingredients
  • 1/2 cup Freshly grated Parmesan, plus more for serving
  • 1/4 cup Fresh basil leaves, torn
  • 1 tablespoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Place the dry pasta in a large, wide skillet or Dutch oven. Add the zucchini, yellow summer squash, tomatoes, corn, onion, garlic, broth, olive oil, kosher salt, black pepper, and optional red-pepper flakes.
  2. Bring the mixture to a strong boil over medium-high heat. Cook uncovered, stirring and separating the pasta frequently, until the pasta is al dente and most of the liquid has been absorbed, usually 9 to 12 minutes depending on the pasta.
  3. Remove the pan from the heat. Stir in the freshly grated Parmesan, torn basil, and optional lemon juice.
  4. Taste the pasta and adjust the salt and pepper. If the pasta is cooked but the mixture is too soupy, simmer it for another 1 to 2 minutes; if it becomes dry before the pasta is tender, add hot broth or water 1/4 cup at a time.
  5. Serve immediately with additional Parmesan and basil. Spoon plenty of vegetables and sauce over each portion so every serving has a balanced bite.

Notes

Use a wide pan and stir often to prevent clumping and help the pasta starch create a lightly creamy sauce. Add basil and Parmesan after removing the pan from the heat so the basil stays fragrant and the cheese remains smooth. Refrigerate leftovers in an airtight container and reheat gently with a splash of broth or water.