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Pasta with Summer Veggies and Feta

A light summer salad that shows off the flavors of in season fresh veggies!
Course Pasta
Cuisine American
Author Amy


  • 8 oz. whole wheat pasta
  • 1 T. olive oil
  • 1 T. butter
  • 1 clove garlic
  • 1 ear of corn
  • 1 small zucchini
  • 1 c. cherry tomatoes
  • 1/4 tsp. salt and pepper
  • 1/2 c. chicken broth or reserved pasta water
  • 1/4 c. feta cheese
  • 1 T. chopped fresh basil
  • 1 T. chopped fresh parsley


  • Cook pasta according to package directions. Drain.
  • Halve tomatoes. Cut corn from cob. Cut zucchini into ribbons with vegetable peeler.
  • Heat oil and butter in a saucepan over medium heat. Add corn, zucchini, garlic salt and pepper. Sautee until tender about 5 minutes.
  • Add chicken broth. Stir over heat for a minute.
  • Add pasta and tomatoes to other veggies. Toss to combine.
  • Stir in feta, basil and parsley.
  • Serve immediately!!