Summer Vegetable Pasta Skillet

Summer Vegetable Pasta Skillet | Cookie Monster Cooking

I’m eating tomatoes like they are going out of style.  Same goes for fresh corn.  This seems to happen every year about this point in the summer, when I realize that all the awesome produce available right now will be gone before I know it.

This also means that I buy a little too much every week when I head to the grocery store.  I can totally stick to the rest of my shopping list … but when it comes to fruit and veggies?  Not so much.  I guess it’s better than going overboard with ice cream.  Although that may happen occasionally if we’re telling the truth…

Summer Vegetable Pasta Skillet | Cookie Monster Cooking

And so this pasta was my solution for using up some extra items hanging out in my refrigerator.  Summer produce, half used pieces of cheese, you catch my drift.  It also only requires one skillet – perfect for a weeknight meal.

How can you say no to loads of fresh veggies, cheesy goodness and plenty of herbs?  Apparently my husband can, since he complained the first time I made this since there was no meat.  Not that he didn’t like it … he ate his serving in record time.  And then went back immediately for seconds and told me to make sure I gave him plenty for lunch.  Hmmm I’ll take that as a win for a meatless meal.

Summer Vegetable Pasta Skillet | Cookie Monster Cooking

Go get your summer veggies on while you still can.

Yield: about 4 to 5 servings

Summer Vegetable Pasta Skillet

Recipe for summer vegetable pasta skillet. Filled with fresh corn, tomatoes, zucchini and plenty of cheese. All in one skillet for a weeknight meal.

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  • 1 pound whole wheat rigatoni (or your favorite pasta)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 large zucchini, chopped
  • 2 large ears of corn, kernels removed
  • 1 pint cherry tomatoes, halved
  • ⅓ cup low sodium chicken or vegetable broth
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes, or more to taste
  • 1 cup freshly grated smoked mozzarella, divided
  • ½ cup freshly grated parmesan cheese
  • 1 to 2 tablespoons minced fresh basil
  • 2 teaspoons minced fresh parsley


  1. Preheat the oven to 375 degrees.
  2. Cook the pasta according to the package directions. Drain and set aside.
  3. Meanwhile, set a large oven-safe skillet over medium heat. Add in the olive oil and butter. When the butter is melted, add in the onion. Cook until softened, about 4 minutes. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini and cook for about 3 minutes, until it starts to soften. Next, add in the corn and cook for another 2 to 3 minutes, until it starts to soften. Add in the tomatoes, broth, paprika, salt and red pepper flakes. Cook for 2 to 3 minutes. Turn off the heat. Add the pasta, ½ cup of the mozzarella and all of the parmesan to the skillet. Toss to combine. Sprinkle the top with the remaining mozzarella.
  4. Transfer the skillet to the oven and bake for about 15 minutes, until the cheese is melted and bubbly on top. Remove from the oven and garnish with the basil and parmesan before serving.

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