Hidden Garden Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant pasta dish bursting with fresh garden vegetables and a creamy herb sauce, inspired by the joy of discovering a hidden garden. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, olive oil, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 12 oz spaghetti
• 2 tbsp olive oil
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes yellow bell pepper
• 1 cup, halved cherry tomatoes
• 3 cloves, minced garlic
• 1/4 tsp red pepper flakes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup, freshly grated Parmesan cheese
• to taste salt
• to taste freshly ground black pepper
• 2 tbsp, fresh, chopped basil

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2-inch diced zucchini, 1/2-inch diced yellow bell pepper, and 1 cup halved cherry tomatoes, sautéing for 5 minutes until the vegetables are tender but still crisp.
3. Step 3: Add 3 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet, sautéing for 30 seconds until fragrant — do not let the garlic brown.
4. Step 4: Pour in 1 cup vegetable broth and bring to a simmer, then stir in 1/2 cup heavy cream and cook for 2 minutes until the sauce thickens slightly.
5. Step 5: Add the drained spaghetti to the skillet along with 2 tbsp reserved pasta water and 1/4 cup freshly grated Parmesan cheese. Toss vigorously for 1 minute until the cheese melts and the sauce coats every strand.
6. Step 6: Season with salt and freshly ground black pepper to taste, then stir in 2 tbsp chopped fresh basil.