Summer Pasta


  • 1 zucchini
  • 1 yellow Squash
  • 1 cup diced tomatoes
  • 1 cup sliced carrots
  • 1/2 sliced red onion
  • 1 sliced red bell pepper
  • 1 cup chopped broccoli
  • 2 cups shredded parmesan cheese
  • 16 oz penne pasta
  • 1/2 lemon

All of these veggies are optional, for example I decided to opt out the broccoli in my dish I made.



  1. Prep all of your veggies but chopping and slicing according to the ingredient list.
  2. Heat avocado oil in a pan.
  3. Sauté your zucchini, yellow squash, onion, carrots, and red bell pepper for 5-8 minutes.
  4. Start a pot to boil water and cook your penne noodles.
  5. After veggies are being sautéed, add your cherry tomatoes, garlic and seasonings. I used salt, pepper, Italian seasoning, and red pepper flakes.
  6. Sauté for 5 more minutes.
  7. Drain cooked penne and make sure to reserve 1 cup of the pasta water.
  8. Add cooked penne to the veggies, along with the juice from the lemon, 1/2 cup of pasta water, and parmesan cheese.
  9. Mix well and decide if you need to add anymore pasta water or parmesan cheese. This varies from the different size veggies you might have used.
  10. Optional: garnish with parsley.