This simple summer pasta dish is filled with zucchini, onions, tomatoes, herbs, and a bright green sauce that’s garlicky, creamy, and super fresh. 
I saw the most beautiful bright yellow zucchini and sweet cherry tomatoes at the farmers market yesterday and knew they had to come home with me. The market has gone from just greens, radishes, and hothouse cucumbers to tomatoes, zucchini, broccoli, and cauliflower overnight. Not to mention a veritable mountain of fresh herbs and lettuces. Summer is finally here and I can’t wait to cook with all the fresh produce! 
This pasta dish starts with your favorite small pasta. I wanted bow ties or radiatore because they’re the cutest, but I couldn’t find any! I used a corn & quinoa penne, though whatever you love is great here. I’m also partial to brown rice pastas, but whole wheat or regular semolina are all delicious. Moral of the story: get some pasta and cook it. Next you’re going to sautee a zucchini and some red onion with a pinch of crushed red pepper flakes until they’re soft, golden, and starting to caramelize. The pasta and sauteed veg go into a bowl with fresh cherry tomatoes and herbs, then get smothered in the most thick, creamy, bright green sauce ever.
I originally planned to toss the pasta in pesto, but I was low on herbs. I also wanted something a little thicker, creamier, and more filling than pesto. You know when you stir a pot of homemade mac and cheese and the sauce and shells make that squishy, gooey, undeniably creamy sound? That’s what I was looking for. This sauce delivers on all of those points, and then some. 
Big handfuls of baby spinach, ripe avocado, lemon juice, raw garlic, and hemp seeds all go into the blender with a little olive oil, water, salt, and pepper and come out looking super creamy and dreamy. This sauce is fresh and flavorful from the lemon and garlic, and packed full of nutrients. I’m talking about vitamins like A, K, C, B6, and E. And that’s just from the spinach. There’s plenty of fiber, protein, healthy fats, and antioxidants from everything else. Seriously, this sauce is a nutritional powerhouse. 
This pasta dish is one that’s just as great hot as it is room temperature. You could definitely switch up the veggies to add broccoli, mushrooms, or even grilled chicken or shrimp if that’s more your style. I ate one bowl-full exactly as you see it in the pictures, and a second with a big sprinkle of grated Parmesan & Romano cheese on top. I loved them both, so I’ll let you decide whether or not you want cheese. Whatever you do, make a big batch of the sauce and have a creamy, green pasta party ASAP. Don’t forget to leave a comment below or tag me #bakedgreens on Instagram so I can see your favorite summer veggies!
Penne with Summer Vegetables & Creamy Avocado Sauce
Ingredients
- 8 ounces penne or other short pasta I used a corn/quinoa pasta, use your favorite + a pinch of salt for the water
- 1 medium zucchini yellow or green
- 1/2 a medium red onion
- 2 Tablespoons olive oil
- a pinch of salt pepper, and crushed red pepper flakes
- 1 pint cherry tomatoes
- a handful of fresh herbs like basil and parsley
- 1/4 cup grated parmesan and/or romano cheese for topping (optional- omit for vegan)
Sauce
- 4 cups packed spinach about half a 6oz bag of baby spinach
- 1 avocado peeled & pitted
- 1/4 cup hemp seeds also called hemp hearts
- 1 large garlic clove
- juice from 1 lemon
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2-3/4 cup water
Instructions
- 1. Cook pasta in boiling water with a pinch of salt according to package directions. When pasta is finished cooking, drain and put into a large serving bowl.
- 2. While pasta cooks, cut the vegetables. Halve the zucchini crosswise and lengthwise, then slice into thin half-moons. Thinly slice the red onion, and quarter the cherry tomatoes. Set the tomatoes aside, as they will go on the pasta fresh.
- 2. Heat a medium skilled over medium-high heat; add olive oil, sliced zucchini and onion, and a pinch of salt, pepper, and crushed red pepper flakes. Cook for 10 minutes, stirring occasionally, until vegetables have softened and started to brown.
- 3. Make the sauce by adding all ingredients into a blender or food processor and blending on high until fully pureed. Start with 1/2 cup water and add up to 3/4 total to achieve desired thickness.
- 4. Dump cooked zucchini/onions, fresh tomatoes, and roughly chopped fresh herbs onto the drained pasta. Pour sauce over pasta and toss to combine. Sprinkle on cheese, if using, and serve immediately. Pasta is best eaten warm or room temperature, though leftovers store well in the fridge and are still tasty up to 3 days later.