This post may contain affiliate links. Read our disclosure policy
Watch the recipe
Healthy Mediterranean Style Pasta with Summer Veggies Recipe
This recipe is one of my tried and true recipes. I love this pasta dish for a quick go-to lunch. It’s a pasta dish that emphasizes fresh ingredients for an easy and healthy meal.
I love this pasta dish because it uses most ingredients that are already in my kitchen! Actually, this pasta came to be because I was trying to empty out the fridge, and the results were amazing! When you’re really hungry for lunch, you just want to get food out as quickly as you can, but still have an amazing flavor combination.
Well, this Mediterranean pasta does exactly that!
I made this recipe as part of my Cooking Basics & Essentials series on YouTube. This recipe is friendly for cooks at any level to prepare! Be sure to scroll to the end of this post to see the FULL PRINTABLE RECIPE as well as the detailed video to see how I make it.
Tools Needed
Fresh, Nutritious Ingredients
You won’t need much to make this recipe. Every ingredient works together to make a wholesome, satisfying pasta dish.
- Garlic. Minced garlic will add fragrance to the dish.
- Cherry tomatoes. Always a must for me! I love cherry tomatoes. They’re so juicy, and as they cook down, they’ll release their juices to create the “sauce” of this pasta.
- Red chili flakes. To add a bit of heat to the dish.
- Onions. I really couldn’t live without onions! In this dish, they caramelize as they cook, and they balance out the sweetness with the cherry tomatoes and add lots of flavor!
- Zucchini. This is a summer veggie and is used in a lot of Mediterranean recipes. Also, the green really makes the dish pop!
- Extra virgin olive oil. Don’t skimp out on this key ingredient! Olive oil is essential to Mediterranean cooking. It’s full of heart healthy fats and adds so much flavor to your veggies.
- Parmesan cheese. A final sprinkling of Parmesan cheese to top the pasta really adds a nice nuttiness to the dish. Yum!
- Salt and pepper. To taste
- Bowties. Even though I’m using white pasta because - sorry, I just don’t like whole wheat at all! - there are nutritional benefits. It’s high in fiber and protein. I’m using bowties here because they’re just so much fun! But I also find that because we don’t have a thick sauce here, this pasta shape absorbs the flavors well. If you aren’t using bowties, I would recommend penne rigate - not lisce (without the ridges) - so that the ridges absorb the flavors. Without the ridges, the juices from the veggies could slip and slide! Another great shape would also be rotini. But to go with the summer theme, I find these bowties resemble butterflies flying! For another fun bowtie recipe, check out my Pesto Pasta with Grilled Chicken and Peas.
This recipe proves that a delicious pasta dish doesn’t need a long list of ingredients nor should it take long to make! To be honest, I have a hard time thinking of healthy vegetarian meals to make when I cook for my family. But I made this for them when I visited Delhi once and it was such a hit! Vibrant, colorful, and healthy, this Mediterranean pasta will become a go-to on your menu!
How to Make Mediterranean Style Pasta with Summer Veggies
This recipe is really quick to make, perfect for weeknights!
Begin by tossing the diced zucchini into a large colander.
Place the colander over a bowl or plate.
Then, generously add salt and mix well.
Let the zucchini sit in the colander for 20-25 minutes. The salt will help release excess water from the zucchini, helping to get a sear while cooking.
After, transfer the zucchini onto a paper towel and pat dry.
Bring water up to a boil. Season with salt and add your pasta. Cook as per package directions until al dente. Reserve about 1/4 cup pasta water.
In the meanwhile, heat a pan on medium heat with half of the olive oil. Add the zucchini to the pan.
Sear for 5-10 minutes or until the zucchini pieces are golden brown. Be sure not to let the zucchini get too brown.
When the zucchini has cooked, use a slotted spoon and remove the sauteed zucchini from the pan. Transfer to a plate and set aside.
In the same pan, add the remaining olive oil, chili flakes, garlic and onions.
Season with salt and cook for 3-4 minutes.
Return the zucchini back to the pan and add the cherry tomatoes.
Cook for 2-3 more minutes.
Add the pasta to the pan, allowing for some pasta water to drip into the pan.
Mix well and add freshly grated Parmesan cheese.
If the pasta looks too dry, add a splash of pasta water and mix well.
Top with freshly chopped basil.
Transfer to a plate and add the shaved Parmesan cheese. Serve hot and enjoy!
I would appreciate you subscribe to the YouTube channel if you haven’t already! I’m trying to get many of these recipes in video format to make following along super easy - my goal is always to help you out on your cooking journey! Your support and feedback truly means a lot to me!
Okay, let’s get our healthy veggies out and start cooking!
Easy Variations & Add-Ins
One of the things I love about this Mediterranean pasta is how flexible it is. Make it your own:
- Toss in canned artichoke hearts or Kalamata olives for a briny pop.
- Crumble salty feta over the top in place of the Parmesan to lean it even more Mediterranean.
- Swap the bowties for spaghetti or any pasta shape you have.
- Add roasted red peppers, fresh spinach, or a squeeze of lemon at the end.
For even more Mediterranean flavor, stir in a few chopped sun-dried tomatoes or a handful of chickpeas.
Tips for the Best Mediterranean Pasta
A couple of small steps make this dish shine:
- Salt and drain the zucchini first — it pulls out excess water so the pieces sear golden instead of steaming.
- Add the pasta while it’s still a touch underdone and finish it in the pan with a splash of pasta water, so the noodles drink up all those tomato and garlic juices.
- Finish with freshly grated Parmesan and a handful of torn basil for the best flavor.
Easy Swaps and Add-Ins
This pasta is easy to adapt:
- Swap the farfalle for rotini, and the Parmesan for Pecorino Romano.
- Use cayenne or gochugaru in place of the red chili flakes, and grape tomatoes for cherry tomatoes.
- Add chickpeas or white beans for protein, or toss in bell pepper, eggplant, or spinach.
Frequently Asked Questions
What pasta works best for this dish?▼
I use about 8 ounces of farfalle (bowtie) pasta, but rotini works really well too — both have nooks and ridges that catch the tomatoes and Parmesan. Cook it to al dente, roughly 7 to 8 minutes.
Is this pasta vegetarian?▼
Yes — it's all summer vegetables (zucchini, cherry tomatoes, onion and garlic) tossed with olive oil and Parmesan, so it's fully vegetarian as written.
How do I keep the pasta from drying out?▼
Reserve about a quarter cup of the starchy pasta water before draining. When you toss everything together, let a little of that water drip into the pan — it loosens everything into a light, glossy coating. Add another splash if it looks dry.
Should I cook the zucchini with the other vegetables?▼
No — sear the zucchini on its own first until golden, then lift it out and cook the garlic and onion. Add the zucchini back with the tomatoes near the end. That keeps it golden and tender instead of mushy and waterlogged.
Storing Leftover Mediterranean Pasta
This pasta is delicious warm, but it also keeps well. Let any leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days — it makes a great make-ahead lunch for a busy weeknight, and the flavors deepen as it sits. To reheat, warm it gently in a pan with a splash of water or olive oil to loosen it back up, or use the microwave in short bursts, stirring between each. Refresh it with a little extra Parmesan and some fresh herbs like basil or parsley just before serving.
Can I make this pasta vegan?▼
Yes. Leave out the Parmesan or use a vegan hard cheese, and the rest of the dish is plant-based.
Can I serve it warm or cold?▼
Both. Enjoy it warm right away, or chill it and serve it as a pasta salad; it keeps in the fridge for a few days.
Timing It All: What to Do While the Pasta Cooks
The total time on the recipe card is 35 minutes, and most of that is the zucchini sitting in salt. Start there: toss the diced zucchini with a tablespoon of salt in the colander, then use the 20 to 25 minutes it needs to get everything else ready. Set a large pot of water on the stove, slice your cherry tomatoes in half, dice the onion, and peel two cloves of garlic.
Once the water boils, season it generously and add the farfalle, following the package instructions for al dente, about 7 to 8 minutes. While the pasta cooks, pat the zucchini dry and sear it in a large skillet in half the olive oil. Everything meets in the pan at the end, so keep the reserved 1/4 cup of pasta water within reach and taste before you serve. A pinch of salt, a grind of black pepper, a sprinkle of Parmesan and a handful of fresh basil is usually all it needs.
If you want a Mediterranean twist beyond what this recipe calls for, none of the following are in the recipe as written, but all of them work: crumbled feta cheese in place of the Parmesan, a splash of white wine in the pan with the onions, lemon zest and fresh lemon juice stirred in at the end, or fresh dill instead of the basil. Yellow squash can stand in for some of the zucchini. To turn it into a main course, add salmon or shrimp, cooked separately and folded in at the end so the vegetables keep their texture.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Bright, healthy, and ready in minutes, this Mediterranean pasta with summer vegetables is the ultimate easy vegetarian weeknight dinner packed with fresh flavors.
Stovetop
Rate this recipe ✦
25 min
Prep
10 min
Cook
35 min
Total
4
servings
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
To prepare the zucchini
- 1
Toss the diced zucchini into a large colander and add 1 tbsp of salt, mix well. Place the colander over a bowl/plate and let it stand for 20-25 minutes.
Toss the diced zucchini into a large colander and add 1 tbsp of salt, mix well. Place the colander over a bowl/plate and let it stand for 20-25 minutes.
- 2
The salt will help release excess water from the zucchini, which will help provide a golden brown sear and additional flavor.
The salt will help release excess water from the zucchini, which will help provide a golden brown sear and additional flavor.
To prepare the pasta
- 1
Bring water up to a boil, season generously with salt and add farfalle pasta. Cook the pasta to al dente, about 7-8 minutes. Reserve about a ¼ cup of pasta water.
Bring water up to a boil, season generously with salt and add farfalle pasta. Cook the pasta to al dente, about 7-8 minutes. Reserve about a ¼ cup of pasta water.
- 2
In the meantime, heat a pan on medium heat with the olive oil. Add the zucchini and sear for 5-10 minutes or until golden brown all over. Don't let the zucchini get too much color.
In the meantime, heat a pan on medium heat with the olive oil. Add the zucchini and sear for 5-10 minutes or until golden brown all over. Don't let the zucchini get too much color.
- 3
Using a slotted spoon, remove sautéed zucchini from the pan. In the same pan with the remaining oil, add the chili flakes, garlic and onions. Lightly season with salt and cook for 3-4 minutes.
Using a slotted spoon, remove sautéed zucchini from the pan. In the same pan with the remaining oil, add the chili flakes, garlic and onions. Lightly season with salt and cook for 3-4 minutes.
- 4
Add zucchini and tomatoes and cook for 2-3 more minutes. Add the pasta, letting a small amount of pasta water drip in the pan. Mix well and add the freshly grated parmesan. If pasta looks too dry, add a splash of pasta water and mix well.
Add zucchini and tomatoes and cook for 2-3 more minutes. Add the pasta, letting a small amount of pasta water drip in the pan. Mix well and add the freshly grated parmesan. If pasta looks too dry, add a splash of pasta water and mix well.
Learn the technique - 5
Top with freshly chopped basil, shaved parmesan and serve hot.
Top with freshly chopped basil, shaved parmesan and serve hot.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
You might also like
Creamy Spinach Pesto Pasta with Pan-Seared Shrimp
Creamy spinach pesto pasta topped with perfectly pan-seared shrimp makes for a quick, restaurant-worthy dinner. Toss it together in under 30 minutes with homemade basil pesto sauce.
Pesto Pasta with Grilled Chicken and Peas
Quick, easy, and full of flavor — this pesto pasta with grilled chicken and peas is the perfect weeknight dinner. Ready in minutes with simple ingredients you already love.
White Sauce Mushroom Pasta with Vegetables
Creamy white sauce mushroom pasta packed with fresh vegetables, ready in under 30 minutes. A rich, satisfying vegetarian dinner the whole family will love.
Garlic Oil Cream Cheese Tomato Chicken Pasta
Creamy, garlicky, and ready in no time, this tomato chicken pasta with cream cheese is the ultimate quick dinner. Rich, satisfying flavors the whole family will love.
Easy Spicy Creamy Chicken Penne Pasta Recipe
Creamy, spicy, and ready in no time — this Easy Spicy Creamy Chicken Penne Pasta is the perfect quick dinner. Packed with bold flavors, it is a satisfying meal the whole family will love.
White Sauce Chicken And Chorizo Pasta Recipe
Creamy, hearty, and ready in no time, this White Sauce Chicken and Chorizo Pasta is the ultimate easy weeknight dinner. Bold flavors, one pan, and pure comfort in every bite.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).