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Summer Veggie Herbed Pasta

This is one of my favorite “fresh from the garden” summer meals. I like to serve it with zucchini noodles.


Summer Veggie Herbed Pasta

  • Author: Tammie Duggar
  • Yield: 4-6 Servings 1x



2 Chicken Breast (diced, Optional)

1 Tablespoon Olive Oil

1 Clove Garlic (minced)

1 Teaspoon Sea Salt

1 Tablespoon Dried Oregano

1 Cup Zucchini (diced)

4 Roma Tomatoes (diced)

1 Cup fresh basil, coarsely chopped)


If adding chicken to this recipe, cube it into bite-sized pieces.
In a large skillet over medium heat add the olive oil. Add in the chicken and cook until golden brown.
Add in the garlic and saute for 2 minutes.
Add in the sea salt, oregano, and zucchini. Saute until zucchini turns bright green.
Add in the tomatoes and basil and saute for 2 more minutes.
Toss into your favorite pasta and serve immediately.

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