Herby Summer Squash Pasta

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Rosemary, basil, parsley, and lemon balm are easy-to-grow herbs for a home garden. Fresh herbs bring a bright, summery flavor to this light, satisfying, meal.  Lemon balm shows up now and then in my recipes.  It’s a very hardy perennial plant and can quickly take over a patch of the garden if you let it.  So I’m always looking for new ways to use it.  If you don’t have any in your garden, you can plant just one this year and have a healthy crop next summer.  

vegan tomato zucchini pasta

Herby Summer Squash Pasta

By July 27, 2014


  • 1 16 oz pkg - whole-grain rotini pasta (spiral or corkscrew pasta)
  • 3 lbs - zucchini or yellow summer squash, sliced into half-moons
  • 1/4 cup - chopped fresh parsley
  • 1/4 cup - chopped fresh basil
  • 1 Tbs - chopped fresh rosemary
  • 1 Tbs - chopped fresh lemon balm (optional)
  • 1/8 tsp - garlic powder
  • 1 15 oz can - stewed tomatoes


  1. Cook the pasta according to the package directions. Drain and set aside.
  2. While the pasta is cooking, dry sauté the zucchini or summer squash in a large, non-stick skillet until the squash begins to brown.
  3. Combine the squash with the drained pasta. Stir in the parsley, basil, rosemary, lemon balm (if using), and garlic powder. Salt to taste.
  4. To serve, pour the mixture into a large serving bowl and top with the stewed tomatoes.

Nutrition Information

Nutrition (per serving): 514 calories, 78% calories from carbohydrates, 14% calories from protein, 8% calories from fat, 18.1g fiber.

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