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Summer Veggie Pasta

  • Servings: 4
  • Calories: 289 kcal

Put the bounty of your garden — or from your farmer’s market — to good use with the tasty, healthy pasta dish. Try the recipe now!


  • 8 ounces dry whole grain penne pasta
  • 1 zucchini squash, halved and sliced
  • 1 yellow summer squash, halved and sliced
  • 2 cups fresh asparagus, stems removed, broken in 1 to 2 inch pieces
  • 1/4 cup feta cheese, crumbled
  • Oil spray
  • Black and red pepper to taste


  1. Preheat oven to 350 degrees F. Place squash and asparagus on baking sheet, spray with oil, season with black and red pepper to taste, and roast for about 15 minutes or until browned.
  2. Cook pasta per box directions (no added salt). Drain and set aside.
  3. Combine pasta, roasted vegetables, and feta cheese. Mix until combined. May be served warm or chilled.

Leslie Deaton, RDN, LD