This simple summer vegetable pasta is loaded with fresh vegetables, basil and sprinkles of Parmesan. It’s a no-fuss and healthy pasta dish that comes together fast.


Summer Veg Pasta

Vegetarian | dairy |
A simple vegetable packed pasta, topped with fresh basil and a generous sprinkle of Parmesan makes for a healthier and lighter pasta dish
Course: Mains
Dietary: No Added Sugar, Nut Free, Vegetarian
Servings: 4


  • 1 package pasta any type will work
  • 1 medium onion
  • 2 garlic cloves minced
  • 10 white mushrooms
  • 3 baby marrows
  • 1 red pepper
  • 20 fresh basil leaves roughly torn
  • olive oil extra virgin
  • Salt to taste
  • pepper to taste
  • Parmesan cheese grated (for topping)


  • Chop mushrooms, baby marrows and pepper into slices
  • Heat olive oil in a large frying pan and add onion and minced garlic. Cook on medium for 5 minutes, until onions are translucent and fragrant.
  • Add in the sliced vegetables and cook on a medium heat for about 5 minutes, until the vegetables are tender.
  • While the vegetables are cooking, boil pasta according to package instructions. Drain
  • When the vegetables are cooked, add drained pasta and basil. Mix together and cook for another minute
  • Divide the pasta between 4 bowls and top with a generous sprinkle of Parmesan cheese.


If you do not eat dairy, you can omit the Parmesan cheese at the end.
Nutrition per serving: 337 calories |51g carbohydrates (4g sugar)| 13g protein |8g fat
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