Garden Harvest Pasta with Sun-Dried Tomatoes
A vibrant pasta dish featuring fresh garden vegetables and sun-dried tomatoes in a light garlic-herb sauce. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 cup, halved cherry tomatoes
- 1/2 cup, diced zucchini
- 1/2 cup, diced yellow squash
- 1/2 cup frozen peas
- 2 tbsp, chopped sun-dried tomatoes
- 1/4 cup, chopped fresh basil
- 1/4 tsp red pepper flakes
- 1/2 cup, grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
- Step 3: Add 1 cup halved cherry tomatoes, 1/2 cup diced zucchini, 1/2 cup diced yellow squash, and 1/2 cup frozen peas. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender.
- Step 4: Stir in 2 tbsp chopped sun-dried tomatoes and 1/4 cup chopped fresh basil. Add the drained spaghetti and 2 tbsp reserved pasta water, tossing to coat. Season with salt and pepper to taste.
- Step 5: Divide among plates and top with 1/2 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garden Harvest Pasta with Sun-Dried Tomatoes take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garden Harvest Pasta with Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Garden Harvest Pasta with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garden Harvest Pasta with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garden Harvest Pasta with Sun-Dried Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This pasta was a hit at my dinner party! The sun-dried tomatoes added such a rich flavor, and the garden veggies were fresh.
- ★★★★★
Loved how the sun-dried tomatoes complemented the fresh garden vegetables. My kids even ate it!
- ★★★★☆
The sauce was slightly bland for my taste, but the pasta was cooked perfectly. I'll add more herbs next time.
