Spaghetti with Summer Vegetables

This summer vegetable spaghetti dish is the ideal way to use all of your summer vegetables! Spaghetti, zucchini, summer squash, corn, and tomatoes serve as the foundation for this dish, which is topped with a garlic lemon sauce, fresh basil, and creamy burrata. For your next pasta fix, try this lobster scampi with cheese tortellini.

Nothing beats a hefty dinner on a hot day in my opinion.

I’m talking about a massive dish of chicken fettuccine alfredo with its rich, satisfying sauce on a day when you believe your skin would catch fire if you even think of walking outside. It’s too much for me.

Pasta isn’t something I regularly want, but when I do, it’s a strong need. It occurred lately, on one of our excessively hot and humid summer days.

We had a few pasta alternatives in the home, but I wanted to stick to the bare minimum of pasta to fulfill my hunger for 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 veggies we had on hand. Zucchini, summer squash, and tomatoes were all yearning for a purpose in life, and I helped them find one.

And I have to say, you nailed it.

Why summer vegetable spaghetti is so, so good

This light and flavorful supper meal is called:

  • vegetarian
  • easily veganized (by using vegan butter and omitting the burrata)
  • low in calories (as far as dinners go)
  • rich in vitamin C and calcium (thanks to that burrata)

I was planning to add freshly grated Parmesan cheese to this at first, but then I saw the jar of burrata in the fridge and realized it would be a better addition.

I have to confess, I’m channeling my inner Lauren from Hunger Thirst Play with this dish. I didn’t realize it until I was browsing for something else on her blog and came across her late summer vegetable pesto pasta.

These are clearly two distinct recipes, yet they have a similar mood. Late summer and early autumn seem to give everything a warm light.

If you don’t trust me, check out her recipe library.

Don’t forget the fresh basil

Not to mention the fresh basil. Nothing beats fresh basil. It gives the proper amount of vibrant green color and scent to this recipe. It complements the light garlic lemon sauce that covers the pasta wonderfully.

And now I’m starving. I’m going to create some more, anyone wants some?

Summer Vegetable Spaghetti

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Prep Time: 10mins
Cook Time: 15mins
Total Time: 25mins
Servings: 4servings
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


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.


  • 8 oz. uncooked spaghetti
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 cups kernels 2 ears of corn, about 1 1
  • 1 pintassorted cherry tomatoes, cut in half
  • 1 zucchini, cut lengthwise and then into half moons
  • 1 summer squash, cut in half lengthwise, then half moons
  • 1 tbsp unsalted butter
  • 2-3 cloves minced garlic
  • 1 lemon juice + zest, about 1 ounce juice
  • Season with salt and pepper to taste.
  • 10 basil leaves
  • 2 halved 4-ounce burrata cheese balls


  • Cook spaghetti according to package directions in a big pot of salted water. Set aside after draining and tossing with 1 teaspoon olive oil.
    1 tablespoon + 1 teaspoon olive oil, 8 ounces spaghetti
  • 1 tablespoon olive oil, heated in a big pan over medium high heat. Heat until corn, tomatoes, zucchini, and squash are slightly browned (approximately 5-7 minutes), tomatoes are blistered, and zucchini and squash are soft. Remove from fire and season with salt and pepper to taste.
    1 pint mixed cherry tomatoes, 2 ears of corn, 1 zucchini, 1 summer squash seasoned with salt & pepper
  • Melt butter and garlic in the same saucepan you cooked the spaghetti in over medium heat. Sauté for 1-2 minutes, or until the garlic begins to smell aromatic. Stir in the lemon juice and zest to mix.
    1 tbsp unsalted butter, 2-3 chopped garlic cloves 1 lemon juice + zest
  • Stir in the cooked spaghetti and veggies until fully combined. Turn off the heat and season with salt and pepper to taste. Stir in the basil leaves until well combined.
    10 basil leaves
  • 2 burrata balls. Serve right away and enjoy!
    2 4-ounce burrata cheese balls

    Distribute into 4 serving dishes and top with 1

Nutrition Facts

Calories: 463kcal | Carbohydrates: 60g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 29mg | Potassium: 780mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1310IU | Vitamin C: 51mg | Calcium: 273mg | Iron: 2mg
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