Farmers Market Pasta Recipe
A farmers market inspired pasta dish with zucchini, corn, tomatoes and black beans—perfect as a blueprint for your own creations. A simple healthy meal that can be served warm as a main, then chilled for weekday lunches.
How to Make the Best Farmers Market Pasta
This Farmers Market Pasta is the perfect way to showcase the best of summer produce. Packed with tender zucchini, sweet corn, juicy cherry tomatoes, and protein-rich black beans, it’s a colorful and satisfying dish that celebrates fresh, seasonal ingredients. The beauty of this recipe is its flexibility—use it as a blueprint and swap in whatever vegetables look best at your local farmers market.
What makes this pasta special is its versatility. Serve it warm straight from the skillet for a cozy weeknight dinner, or let it chill in the refrigerator for delicious make-ahead lunches throughout the week. The bright lemon zest and fresh herbs keep the flavors vibrant whether you enjoy it hot or cold.
With just 35 minutes from start to finish, this healthy pasta dish proves that eating well doesn’t have to be complicated. The combination of vegetables and black beans makes it naturally vegan and full of fiber, though a sprinkle of creamy feta or tangy goat cheese takes it to the next level if you’re feeling indulgent.
Farmers Market Pasta
A farmers market inspired pasta dish with zucchini, corn, tomatoes and black beans—perfect as a blueprint for your own creations. A simple healthy meal that can be served warm as a main, then chilled for weekday lunches.
Ingredients
Pasta & Base
Vegetables
Beans & Seasonings
Fresh Herbs & Toppings
Instructions
Prepare the Pasta
- Cook pasta in salted water according to package directions. Save 1 cup of pasta water before draining.
Cook the Vegetables
- If grilling the veggies, preheat grill. Alternatively, slice zucchini into half-inch thick half moons. Lay corn on a cutting board and slice the kernels off.
- Heat oil in an extra-large skillet over medium heat. Add garlic, shallot, and chili flakes, then sauté for 2-3 minutes.
- Add zucchini and sauté for 5-6 minutes, stirring often and lowering heat to medium-low. Once the zucchini has some color, stir in the zest from one lemon.
- Add the corn and season with salt and pepper. Cover the skillet with a lid and turn heat to low, letting it steam until the zucchini is tender.
- Add the drained black beans and let them warm through. Adjust salt and pepper to taste.
Combine & Serve
- Add the drained pasta to the skillet along with a few tablespoons of the salted pasta water and a good drizzle of olive oil. Squeeze with a little lemon juice.
- Stir, taste, and adjust salt and lemon. For more umami flavor, add capers, kalamata olives, or shaved pecorino.
- Place in a big bowl and right before serving, toss in arugula and fresh herbs. Top with tomato halves and sprinkle with feta or goat cheese if desired.
Notes
- If serving chilled, make sure to re-taste for salt before serving. Drizzle with more lemon and olive oil as needed.
- This recipe works great with gluten-free pasta or chickpea pasta for a grain-free option.
- Feel free to swap the black beans for any other bean you have on hand.
