By Diane Riehm, Inspired by Recipe Runner


Extra Thoughts:
Add as much or as little of the toppings as you like to the pasta. Made with just squash is fine or use this recipe to clean out your fridge for a full hearty dish.



18 ounces fresh/frozen pasta (shorter pasta is best)
1 ½ tablespoons olive oil
½ cup scallions, thinly sliced
2 carrots, peeled and cut into coins
2 cups zucchini/summer squash, cut into rounds or half moon
1 cup cherry tomatoes
1 cup sugar snap/snow peas
Salt and fresh ground black pepper to taste
2 teaspoons Italian seasoning
½ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)
Zest and juice of a lemon
Pasta water
½ cup shredded Parmesan cheese
Optional items:
1 cup chicken, cubed (optional)
1 cup mushrooms, sliced (optional)
1 cup broccoli, cut into pieces
1 cup sweet peppers, cut into strips
Fresh Basil

1. Cook the pasta until al dente. Reserve 1 cup of the pasta water, before draining the pasta.

2. Heat olive oil in large skillet on med-high. Swirl to coat pan with hot oil. Then add in scallions, carrots, peas, chicken (optional) and Mushrooms (optional). Saute for 2 minutes and then add in the zucchini, yellow squash, cherry tomatoes and any other veggies you desire. 

3. Season the vegetables with salt and pepper and sprinkle in the Italian seasoning, garlic powder, and red pepper flakes (optional). Stir everything together.

4. Add the pasta into the skillet along with 1/4 cup of the pasta water, lemon zest, and lemon juice. Stir together and add the Parmesan cheese.

5. Turn the heat down to low and continue to stir until the Parmesan cheese is mixed into the sauce. If the pasta looks dry or like there isn’t enough sauce, add in additional pasta water until your desired consistency is reached.

6. Taste for seasoning and garnish with fresh basil and extra Parmesan cheese.


Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883