One-Pot Summer Pasta
A quick and practical one-pot pasta with summer vegetables and herbs.
By: Cottage Kitchen Finder June 2, 2026
- Category: Dinner, One-Pot Meals
- Season: Summer
- Preservation method: none
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
- Servings: 4
Ingredients
8 oz pasta
1 cup cherry tomatoes
1 cup sliced zucchini
2 cloves garlic
1/4 cup grated parmesan
Salt and pepper to taste
1 cup cherry tomatoes
1 cup sliced zucchini
2 cloves garlic
1/4 cup grated parmesan
Salt and pepper to taste
Directions
Cook pasta according to package.
In same pot, sauté garlic, tomatoes, zucchini.
Add pasta back, mix parmesan, salt and pepper.
Serve warm.
In same pot, sauté garlic, tomatoes, zucchini.
Add pasta back, mix parmesan, salt and pepper.
Serve warm.
Nutrition
Calories: 285
Protein: 7g
Carbohydrates: 50g
Fat: 6g
Fiber: 4g
Sodium: 420mg
Protein: 7g
Carbohydrates: 50g
Fat: 6g
Fiber: 4g
Sodium: 420mg
Safety notes
Wash tomatoes and basil thoroughly before use.
Cook rice to an internal temperature of at least 165°F when reheating leftovers.
Refrigerate leftovers within 2 hours.
Consume leftovers within 3-4 days.
Cook rice to an internal temperature of at least 165°F when reheating leftovers.
Refrigerate leftovers within 2 hours.
Consume leftovers within 3-4 days.
Source: USDA MyPlate; FDA Food Safety Guidelines
