Garden Veggie Pasta

Garden Veggie Pasta

  • Prep: 15 min
  • Cook Time: 15 min
  • Total: 30 min
  • Serving: 4 Servings

A trip to your local farmers market is all you need for this fabulous garden veggie pasta. Serve with a bottle of white Pinot Grigio.

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  • 4 ounces fusilli
  • 1/3 cup dry white wine
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh red cayenne chili pepper, seeded and finely chopped or 1/8 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 3 medium carrots, cut into julienne strips (1-1/2 cups)
  • 1-1/2 cups green beans bias-sliced into 2-inch pieces
  • 2 medium leeks (8 ounces), cut into 1/2-inch-thick slices (2/3 cup)
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon snipped fresh dill
  • 1 clove garlic, minced
  • 1 medium yellow summer squash, cut into julienne strips (1-1/2 cups)
  • 2 tablespoons water
  • Asiago or Parmesan cheese


  1. Cook the fusilli according to package directions.
  2. In the meantime, place the wine and salt into a small bowl and stir to combine; set aside.
  3. Place 2 tablespoons of olive oil into a wok or a large sauté pan over medium heat. Once it begins to shimmer, add the carrots, beans, leeks, basil, dill, and garlic and sauté for 3 minutes. Then add the squash fresh red cayenne chili pepper, cover the pan and cook for an additional 6 minutes.
  4. Transfer the hot pasta to the pan with the vegetable mixture, add the wine mixture and toss to combine. Serve immediately topped with the cheese.


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