Summer Garden Pasta

  • Author: The Kitchen Whisperer

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  • 1 cup cherry tomatoes cut in half
  • 1 cup thinly sliced zucchini
  • 1 cup thick cut button mushrooms
  • 1 large shallot, minced
  • 2 tablespoon garlic, minced
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon black pepper
  • 1/23/4 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 3 tablespoon fresh basil leaves (I used boxwood) – ~10 large basil leaves
  • 1 1/2 cups fresh mozzarella, cubed
  • 1/2 cup fresh grated parmesan cheese
  • 1 lb cappellini noodles
  • 2 tablespoon olive oil plus additional for drizzle
  • 1 cup reserved pasta water


  1. Cook the pasta per the directions on the package reserving 1 cup of the pasta water.
  2. In a medium skillet over medium heat, heat the oil until it shimmers.
  3. Add in the mushrooms, zucchini and shallots.
  4. Cook for 2 minutes and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  5. Stir and cook for an additional 5 minutes or until the mushrooms and zucchini begins to soften slightly.
  6. Add in the garlic and red pepper flakes.
  7. Stir and cook for 1 minute.
  8. Add in the lemon juice and tomatoes.
  9. Cook for 2-3 minutes just until the tomatoes start to blister and soften.
  10. Add in the cooked pasta and parmesan cheese.
  11. Add in 1/2 cup of the pasta water to loosen the mixture.
  12. Remove from heat and stir in the basil and fresh mozzarella.
  13. Stir to incorporate. If thickened add a tablespoon or more of water.
  14. Taste and add in remaining salt and pepper if needed.
  15. Plate and drizzle with olive oil.
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