Summer Veggie Pasta Skillet


Summer Veggie Pasta Skillet is a quick and healthy supper that uses up the bounty of summer veggies in your fridge!

Broccoli, cherry tomatoes, corn, yellow squash, and basil are sauteed then tossed with pasta in a light and creamy sauce. Satisfying, healthy, feel good food.

Summer Veggie Pasta Skillet

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Serves 2-3

4oz uncooked short pasta like cellentani, penne, or rotini
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
2 green onions, chopped
1/4 teaspoon red chili pepper flakes
salt & pepper
1 cup broccoli florets
1 cup sliced yellow squash
1 cup halved grape or cherry tomatoes
1 cup corn kernels (fresh or frozen-then-thawed)
1/2 cup packed basil, sliced thin and divided
1/4 cup + 2 Tablespoons half & half
2 Tablespoons grated parmesan cheese


  1. Cook pasta in boiling salted water until al dente. Drain and set aside.
  2. Heat butter and olive oil in a large skillet over medium heat. Add garlic, green onions, and red chili pepper flakes then sauté until onions are softened about 2 minutes. Turn the heat up to medium-high then add the broccoli and summer squash. Season with salt and pepper then sauté until the vegetables are crisp tender, about 3 minutes. Add tomatoes and corn then sauté until heated through, about 2 minutes.
  3. Add half & half and parmesan cheese to the skillet, then cook until thickened slightly, about 1 minute. Add in cooked pasta and half the basil then toss to combine. Taste, adding more salt and pepper if necessary, then serve topped with remaining basil.

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  1. Kirsten 07.30.2012

    Hi! I am a former Iowa girl now outside of DC and found your site on Pinterest. I just made the summer veggie pasta and it was amazing! Even my kids ate it! I also tried your lemon pepper chicken with artichoke salsa last night. I don’t even like to cook that much, but I’m a big fan now! Thanks for posting all the great recipes and for the inspiration!

  2. Andrea 08.01.2012

    I made this last night, and it was SO good! Thanks for the recipe! Would it be possible to substitute milk for the half and half?

    • Iowa Girl Eats 08.05.2012

      Glad you enjoyed! You might be able to sub 2% or whole milk, but it won’t get as thick and creamy as it does with 1/2 & 1/2!

    • Emma 09.17.2013

      Try Greek yogurt! It is such an excellent and healthy substitution. It adds so much more healthy proteins!

  3. Jessa 08.01.2012

    Just made this and really enjoyed it! I have a hard time getting my husband and two year old to enjoy certain veggies (broccoli and squash being two) but they both really enjoyed it as well. I used zucchini instead of yellow squash and heavy cream instead of half and half, and it turned out great. What a great way to sneak some extra veggies into the day!

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  7. […] recipe, which we dubbed “summer in a bowl” was inspired by one from Iowa Girl Eats. I used one head of broccoli, one onion (omitted the green onion), one medium summer squash, one […]

  8. Tracy 08.25.2015

    This is so good! Really fresh tasting and my boyfriend loved it too. Thanks for the recipe :)

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