Rotating Italian Pasta with Texas Seasonal Vegetables

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant pasta dish showcasing fresh Texas seasonal vegetables tossed with handmade Italian pasta and a light herb sauce. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs fettuccine pasta, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 fettuccine pasta
• 1 medium, sliced into 1/4-inch half moons zucchini
• 1 medium, sliced into 1/4-inch half moons yellow squash
• 1 cup, halved grape tomatoes
• 3 minced garlic cloves
• 4 tbsp extra virgin olive oil
• 1/4 cup chopped fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine pasta and cook for 10-12 minutes until al dente. Drain, reserving 1 cup of pasta water.
2. Step 2: While pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium sliced zucchini and 1 medium sliced yellow squash to the skillet. Cook for 5 minutes, stirring occasionally until vegetables soften but retain some bite.
4. Step 4: Stir in 1 cup halved grape tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 3 minutes until tomatoes soften and release juices.
5. Step 5: Add drained pasta to the skillet along with 1/4 cup chopped fresh basil leaves and 1/2 cup grated Parmesan cheese. Toss vigorously, adding reserved pasta water a little at a time until sauce lightly coats the pasta and vegetables.
6. Step 6: Serve warm garnished with additional basil or Parmesan if desired.