This summer vegetable spaghetti dinner is the perfect way to use up all those summer veggies! The base is spaghetti, zucchini, summer squash, corn and tomatoes and it’s all topped with a garlic lemon sauce, fresh basil and creamy burrata. Try my lobster scampi with cheese tortellini for your next pasta fix.
If you ask me, there’s nothing worse than a heavy meal on a hot day.
I’m talking something like a giant bowl of chicken fettuccine alfredo with its thick, filling sauce on a day where you think your skin is going to catch fire if you even consider going into the sun. I can’t handle it.
Pasta isn’t something that I usually crave, but when I do it is an intense craving. That happened recently, on one of our ridiculously hot and humid days this summer.
We had a few options of pasta in the house, but I wanted to do the bare pasta minimum to satisfy my craving – queue the thin spaghetti.
This recipe is a great way to use up extra veggies
I also wanted to use up some (if not all) of the vegetables we had lying around the house. Zucchini, summer squash, and tomatoes were all looking for their purpose in life, and I helped them fulfill their dinner destiny.
And I must say, I nailed it.
Why summer vegetable spaghetti is so, so good
This light, savory dinner dish is:
- easily made vegan (by using vegan butter and omitting the burrata)
- low calorie (as far as dinners go)
- packed with vitamin C and calcium (thanks to that burrata)
Originally, I was going to add freshly grated Parmesan cheese to this, and then I spotted the container of burrata in the fridge and instantly knew it would be a better addition.
I have to admit, I’m totally channeling my inner Lauren from Hunger Thirst Play with this recipe – I didn’t even realize it until I was on her site looking for something else and I came across her late summer veggie pesto pasta.
Definitely two different dishes, but they have a similar vibe. Late summer bleeding into fall seems to give everything that warm glow.
She’s basically the queen of buratta – just peruse her recipe archives if you don’t believe me.
Don’t forget the fresh basil
And we can’t forget the fresh basil. There’s nothing like fresh basil. The aroma, the taste, and it adds the perfect amount of bright green color to this dish. It goes perfectly with the light garlic lemon sauce that coats the pasta.
… annnnnnd now I’m hungry. I’m gonna go make more – who wants some?
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Summer Vegetable Spaghetti
- 8 ounces spaghetti, uncooked
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 ears of corn, about 1 ½ cups kernels
- 1 pint assorted cherry tomatoes, each sliced in half
- 1 zucchini, sliced in half lengthwise and then into half moons
- 1 summer squash, sliced in half lengthwise and then into half moons
- 1 tablespoon unsalted butter
- 2-3 cloves garlic minced
- Juice of 1 lemon + zest, about 1 ounce juice
- Salt and pepper, to taste
- 10 leaves of basil
- 2 4- ounce balls burrata cheese, halved
- In a large pot full of salted water, cook spaghetti according to package instructions. Drain and toss with 1 teaspoon olive oil, and set aside.
- In a large pan, heat 1 tablespoon olive oil over medium high heat. Add corn, tomatoes, zucchini, squash and heat until everything is slightly browned (about 5-7 minutes), tomatoes are blistered, and zucchini and squash are tender. Salt and pepper to taste, and remove from heat.
- In the pot you used for cooking the spaghetti, add butter and garlic over medium heat. Cook for 1-2 minutes, or until garlic is fragrant. Add lemon juice and zest, and stir to combine.
- Add cooked spaghetti and vegetables and gently stir to thoroughly combine. Turn off heat, and salt and pepper to taste. Add basil leaves and stir again to combine.
- Divide between 4 serving bowls and top each with ½ ball of burrata. Serve immediately and enjoy!