Description
Vegan Summer Pasta is a light, fresh, and vibrant dish perfect for warm weather meals. Featuring a medley of summer vegetables like cherry tomatoes, zucchini, corn, and fresh basil, tossed with al dente pasta and brightened with lemon juice and zest, this recipe is quick, easy, and packed with flavor. It’s an ideal vegan lunch or dinner that can be served warm or at room temperature.
Ingredients
Main Ingredients
- 12 oz pasta, such as fusilli, penne, or spaghetti
- 2 tbsp olive oil
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn, fresh or frozen
- ½ small red onion, thinly sliced
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- ¼ cup toasted pine nuts, optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Sauté the vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced zucchini and thinly sliced red onion. Cook for 3–4 minutes until they start to soften.
- Add garlic and corn: Stir in the minced garlic and corn kernels. Cook for an additional 1–2 minutes, allowing flavors to develop.
- Add tomatoes and seasoning: Add the halved cherry tomatoes, Italian seasoning, salt, black pepper, and optional red pepper flakes. Cook for 2–3 minutes until the tomatoes soften slightly but retain some texture.
- Toss pasta with vegetables: Add the drained pasta to the skillet along with fresh lemon juice and lemon zest. Toss well, adding reserved pasta water a splash at a time if needed to moisten and bring the dish together.
- Finish with basil and nuts: Remove the skillet from heat and gently fold in the chopped fresh basil. If using, sprinkle toasted pine nuts on top before serving.
- Serve: Serve the pasta warm or at room temperature as a bright, fresh summer dish.
Notes
- Use whole-wheat or chickpea pasta for added fiber and protein.
- Feel free to add other vegetables like bell peppers, spinach, asparagus, or fresh peas to enhance the veggie content.
- For a creamy twist, stir in a spoonful of vegan pesto or cashew cream.
- This pasta also works well served chilled as a summer pasta salad.
- Store any leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
