Garden Vegetable Pasta is farfalle pasta tossed with garden-fresh vegetables in a tangy balsamic dressing, topped with melted cheese. Serve with garlic bread and Garden Kale Salad.
Fresh Vegetable Pasta
During the summer, there’s nothing better than using fresh, homegrown vegetables in recipes. I like this recipe, especially this time of year, because it’s light, flavorful, and a great way to showcase seasonal produce.
What sets this recipe apart is the balsamic dressing and the bake. I started making it this way after wanting something with a little more depth than a simple sauté, and the combination of tangy balsamic with melted feta and mozzarella on top turned out to be exactly what I was looking for. The balsamic cuts through the richness of the cheese and brings out the sweetness of the zucchini and fresh herbs. A couple of things to keep in mind before you start:
You’ll notice the pasta is not rinsed after cooking, and that is intentional. The surface starch helps the balsamic dressing cling to each piece.
For the zucchini, sauté it until just tender and still holding its shape. It goes into the oven and continues to cook, so pull it from the heat while it still has some bite to it.
Ingredients for Garden Vegetable Pasta
You will need the following:
- 2 cups farfalle pasta, uncooked
- 1 tablespoon olive oil
- 1/4 cup red onion
- 1 tablespoon garlic, minced
- 4 cups fresh baby spinach leaves
- 1 cup zucchini, sliced and quartered
- 1/4 cup balsamic vinegar
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup feta cheese, crumbled
- 1 cup mozzarella cheese, divided
- 1 tablespoon fresh parsley, chopped
Ingredient Notes
- Farfalle Pasta: Also known as bowtie pasta, farfalle holds the sauce and vegetables well. Other good shapes include fusilli, rotini, and rigatoni, which all capture the dressing and bits of vegetables nicely.
- Olive Oil: Adds a smooth, rich flavor and helps sauté the vegetables.
- Red Onion: Provides a mild, sweet taste and a bit of crunch.
- Garlic: Adds aromatic depth and enhances the overall flavor.
- Baby Spinach: Offers a nutrient-rich, fresh green that wilts perfectly into the dish.
- Zucchini: Adds a slight crunch and mild sweetness, perfect for summer.
- Balsamic Vinegar: Brings a tangy, rich flavor that complements the vegetables.
- Fresh Basil: Adds a sweet, aromatic note, enhancing the freshness.
- Fresh Oregano: Provides an earthy, peppery taste that pairs well with the balsamic.
- Granulated Sugar: Balances the acidity of the vinegar.
- Salt and Pepper: Enhances all the flavors in the dish.
- Feta Cheese: Gives a creamy, tangy flavor, adding richness.
- Mozzarella Cheese: Melts perfectly to bind everything together.
- Fresh Parsley: For a fresh, bright finish.
Make it Vegan
Use dairy-free feta and dairy-free shredded mozzarella.
How to Make Garden Vegetable Pasta
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4 | Cuisine: American
STEP ONE: Preheat the Oven. Preheat the oven to 350°F. Spray an 8×8-inch casserole dish with nonstick cooking spray.
STEP TWO: Cook the Pasta. Cook the pasta in a pot of salted water according to the package directions for al dente consistency. Drain and set aside.
STEP THREE: Sauté the Vegetables. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion. Cook for 3 minutes, stirring frequently, until softened. Add the garlic and cook for an additional 30 seconds.
STEP FOUR: Wilt the Spinach. Add the spinach leaves and cook for 2 minutes, until wilted. Remove from heat and stir in the sliced zucchini.
STEP FIVE: Mix the Ingredients. Stir in the balsamic vinegar, basil, oregano, sugar, salt, and black pepper.
STEP SIX: Combine Cheeses and Pasta. Add the feta cheese and 1/2 cup mozzarella cheese; stir gently to combine. Stir in the cooked pasta.
STEP SEVEN: Transfer and Top. Adjust seasoning to taste then transfer to the prepared baking dish. Sprinkle with the remaining 1/2 cup mozzarella cheese.
STEP EIGHT: Bake. Bake for 20 minutes, until the cheese is melted. Sprinkle with parsley and serve.
Frequently Asked Questions
Yes. This recipe works with a variety of vegetables, including green bell peppers, green beans, yellow squash, and fresh tomatoes.
Yes, just use gluten-free pasta.
Yes, this versatile recipe works with a variety of vegetables including green bell peppers, green beans, yellow squash, and fresh tomatoes.
Yes. Prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.
Yes, other pasta shapes, such as fusilli, rotini, or rigatoni, hold the dressing and bits of vegetables nicely.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven covered with foil for about 15 minutes, or in the microwave. Add a splash of olive oil or a drizzle of balsamic before reheating to refresh the flavor.
More Summer Pasta Recipes
- Spaghetti with Artichokes
- Lemon Basil Pasta Salad
- Tomato Orzo Salad
- Zucchini Pasta Bake
- Late Summer Garden Minestrone
Tried this recipe? Leave a Star Rating and share your thoughts in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube | Substack
Garden Vegetable Pasta Recipe
Ingredients
- 2 cups farfalle pasta uncooked
- 1 tablespoon olive oil
- 1/4 cup red onion
- 1 tablespoon garlic minced
- 4 cups fresh baby spinach leaves
- 1 cup zucchini sliced and quartered
- 1/4 cup balsamic vinegar
- 1/4 cup fresh basil leaves chopped
- 1 tablespoon fresh oregano chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup feta cheese crumbled
- 1 cup mozzarella cheese divided
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch casserole dish with nonstick cooking spray.
- Cook the pasta in a pot of salted water according to the package directions for al dente consistency. Drain and set aside.
- Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion. Cook for 3 minutes, stirring frequently, until softened. Add the garlic and cook for an additional 30 seconds.
- Add the spinach leaves and cook for 2 minutes, until wilted. Remove from heat and stir in the sliced zucchini.
- Stir in the balsamic vinegar, basil, oregano, sugar, salt, and black pepper.
- Add the feta cheese and 1/2 cup mozzarella cheese; stir gently to combine. Stir in the cooked pasta.
- Adjust seasoning to taste then transfer to the prepared baking dish. Sprinkle with the remaining 1/2 cup mozzarella cheese.
- Bake for 20 minutes, until the cheese is melted. Sprinkle with parsley and serve.
Nutrition
This post was updated June 25, 2026.
Leave a Reply