Farmers Market Fusilli
Updated: Nov 3
This Farmers Market Fusilli is a fresh, easy summer pasta inspired by the seasonal produce you'll find at your local farmers market. Sweet cherry tomatoes, tender zucchini, and garlic are cooked together with olive oil and lemon to create a light, flavorful sauce that's tossed with fusilli and finished with fresh basil and burrata cheese.
One of the best things about this recipe is how flexible it is. Use whatever vegetables look best at the market, whether that's zucchini, summer squash, fresh tomatoes, or sweet peppers. You can easily adjust the ingredients based on what's in season or what you already have on hand. Think of this as a starting point rather than a strict recipe!
Tips for Making the Best Farmers Market Fusilli
Shop seasonally. The best part of this pasta is that you can use whatever fresh produce looks good at the farmers market. Cherry tomatoes and zucchini are a great starting point, but summer squash, bell peppers, eggplant and fresh corn are all delicious additions.
Let the tomatoes cook until they start to burst. Give the cherry tomatoes time to soften and release their juices. They'll create a light, naturally sweet sauce that coats the pasta without needing a heavy cream base.
Grate the zucchini. Grating the zucchini allows it to cook quickly and melt into the tomato sauce. It adds freshness and texture without making the pasta feel too heavy.
Reserve pasta water. Pasta water helps bring the sauce together and creates a silky finish. Add it gradually as you toss the fusilli with the vegetables and cheese.
Don't feel like you need every topping. This recipe has plenty of flavor from the vegetables, garlic, olive oil, and lemon. You can skip the pesto or breadcrumbs, or leave out any ingredients you don't have on hand.
Ingredient Substitutions
Fusilli: Rotini, gemelli, casarecce, or rigatoni are all great alternatives. Choose a pasta shape with plenty of texture to catch the vegetable sauce.
Cherry Tomatoes: Use any ripe, fresh tomatoes from the farmers market. Sungold tomatoes are especially delicious for their natural sweetness. Larger tomatoes can be chopped into bite-sized pieces.
Zucchini: Yellow summer squash works just as well. You can also use a combination of both.
Smoked Scamorza: Fontina is one of my favorite alternatives because it melts beautifully and has a rich, buttery flavor. Parmigiano Reggiano can also work.
Burrata or Stracciatella: Either adds a creamy finish to the pasta. You can use whichever you prefer, or leave it out if you're keeping the dish simple.
Pesto: A spoonful of basil pesto adds another layer of fresh, herby flavor. Toss it into the pasta or drizzle it over the top. It's optional, especially if you're already finishing the dish with fresh basil.
Breadcrumbs: Toasted lemon-garlic breadcrumbs are a great optional topping if you want some texture, but can be left out.
More Pasta Recipes to Try
If you love burst cherry tomatoes, try my Burst Cherry Tomato Tagliolini next. It's another fresh, summery recipe!
Farmer's Market Fusilli
A flavorful summer pasta dish using fresh vegetables from the farmers market! Fusilli Corti with burst cherry tomatoes, zucchini, burrata, pesto, fresh basil and Parmigiano.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Difficulty: Easy
Ingredients
1/2 lb. fusilli corti
2 pints cherry tomatoes
1/4 cup extra virgin olive oil
Sea salt to taste
4 garlic cloves, minced
2 medium zucchini
Juice of 1 lemon
1/3 cup smoked Scamorza, grated (or any cheese you have on hand)
4 oz. burrata or stracciatella
1/2 cup basil pesto
1/3 cup lemon garlic panko breadcrumbs, optional
Fresh basil, torn
Pasta water as needed
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions
Lemon-Garlic Panko Breadcrumbs:
Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
Add the panko breadcrumbs and salt; toast until golden brown.
Stir in the juice of 1/2 lemon. Continue to toast over low heat for about 2-3 more minutes until crispy.
Farmers Market Fusilli:
Bring a large pot of water to a boil.
Heat the olive oil in a large pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant.
Add the cherry tomatoes and salt to the pan and simmer over medium‑low heat.
Grate the zucchini using a box grater while the tomatoes cook.
When the tomatoes begin to split, add the zucchini to the pan and sauté until it's fully cooked.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the pan with the cherry tomatoes and zucchini. Add the lemon juice and 1/4 cup of pasta water and toss on medium heat.
Add the scamorza (or cheese of your choosing) and more pasta water as needed, 1/4 cup at a time.
Plate and top with stracciatella, pesto, breadcrumbs and basil.
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