This easy summer vegetable penne is a fresh, colorful pasta dish filled with zucchini, red onion, cherry tomatoes, herbs, and a creamy avocado hemp seed sauce. It is garlicky, bright, satisfying, and exactly the kind of simple meal that makes warm-weather cooking feel effortless. 
After spotting beautiful yellow zucchini and sweet cherry tomatoes at the farmers market, this pasta practically planned itself. The early market tables that were once full of greens, radishes, and cucumbers are now overflowing with tomatoes, zucchini, broccoli, cauliflower, lettuces, and piles of fresh herbs. Summer produce has finally arrived, and this recipe is a simple way to turn those seasonal vegetables into a quick, nourishing dinner. 
This summer pasta starts with your favorite short pasta. Penne works beautifully because it holds the sauce well, but bow ties, radiatore, brown rice pasta, corn and quinoa pasta, whole wheat pasta, or classic semolina pasta all fit the recipe. The goal is simple: cook the pasta until tender, then toss it with warm sautéed vegetables, fresh tomatoes, herbs, and a thick green sauce that coats every bite.
The vegetables are cooked quickly in olive oil. Zucchini and red onion soften, turn golden at the edges, and begin to caramelize with a pinch of salt, pepper, and crushed red pepper flakes. The cherry tomatoes stay fresh, adding sweetness and juiciness to the finished bowl. A handful of basil, parsley, or any tender fresh herbs brings the whole dish together with a clean summer flavor. 
The sauce was inspired by pesto, but it is thicker, creamier, and more filling. Instead of relying on a large amount of herbs, this version blends baby spinach, ripe avocado, lemon juice, raw garlic, hemp seeds, olive oil, water, salt, and pepper into a smooth, vivid green sauce. It has the rich texture of a creamy pasta sauce while still tasting fresh and light. 
The creamy avocado hemp seed sauce is one of the best parts of this summer vegetable pasta. Spinach gives it a bright color and a fresh base, avocado makes it silky, lemon adds brightness, garlic gives it bold flavor, and hemp seeds help create body and richness. The result is a simple green pasta sauce that feels hearty without being heavy. It is also a great option if you want a creamy pasta dish without using cream. 
This penne with summer vegetables is delicious served warm, but it is also excellent at room temperature, making it a good choice for relaxed dinners, meal prep, or a casual summer lunch. You can keep it as written or adjust the vegetables based on what you have. Broccoli, mushrooms, grilled chicken, or shrimp would all work if you want to change the dish. A sprinkle of Parmesan or Romano cheese is optional; leave it off for a vegan pasta, or add it for a salty, savory finish.
Make a generous batch of the creamy green sauce, toss it with pasta and vegetables, and enjoy a bright, satisfying summer pasta bowl packed with seasonal flavor.
Penne with Summer Vegetables & Creamy Avocado Sauce
Chelsea Colbath
5 mins
15 mins
4
Ingredients
- 8 ounces penne or other short pasta Use your favorite pasta, plus a pinch of salt for the cooking water.
- 1 medium zucchini Yellow or green.
- 1/2 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, such as basil and parsley
- 1/4 cup grated Parmesan and/or Romano cheese Optional; omit for a vegan version.
Sauce
- 4 cups packed spinach About half of a 6-ounce bag of baby spinach.
- 1 avocado Peeled and 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 to 3/4 cup water
Instructions
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Cook the pasta in boiling salted water according to the package directions. Drain, then transfer the pasta to a large serving bowl.
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While the pasta cooks, prepare the vegetables. Halve the zucchini crosswise and lengthwise, then slice it into thin half-moons. Thinly slice the red onion and quarter the cherry tomatoes. Set the tomatoes aside to add fresh at the end.
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Heat a medium skillet over medium-high heat. Add the olive oil, zucchini, onion, and a pinch of salt, pepper, and crushed red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
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Make the sauce by adding the spinach, avocado, hemp seeds, garlic, lemon juice, olive oil, salt, pepper, and water to a blender or food processor. Blend on high until completely smooth. Start with 1/2 cup water, then add more as needed to reach your preferred thickness.
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Add the cooked zucchini and onions, fresh tomatoes, and roughly chopped herbs to the drained pasta. Pour the creamy avocado sauce over the top and toss until everything is evenly coated. Sprinkle with cheese, if using, and serve immediately. This pasta is best warm or at room temperature, and leftovers can be stored in the refrigerator for up to 3 days.