An easy farmers market spaghetti with roasted summer vegetables, a nostalgic ’70s soundtrack, and a reminder that the best moments in life are often the simplest.
An Easy Summer Pasta made for Slowing Down
Summer cooking should feel different.
It should be lighter, looser, and a little less concerned with perfection. It should leave time for sitting outside, chasing sunsets, listening to music, and spending long evenings with the people we love.
“Summer isn’t asking us to do more. It’s inviting us to notice more.”
This easy summer spaghetti is designed for exactly that kind of night.
Fresh cherry tomatoes, sweet white corn, and garlic roast together on one sheet pan until the tomatoes burst,
the corn begins to caramelize, and the garlic becomes tender and fragrant.
Paper-thin zucchini ribbons join the pan during the final few minutes so they soften gently without becoming heavy or watery.
The roasted vegetables are then tossed with al dente spaghetti, fresh basil, parsley, a small drizzle of extra-virgin olive oil, and enough pasta water to bring everything together.
There is no cream sauce, no complicated preparation, and no long list of ingredients.
The vegetables create their own light sauce as they roast. Their juices mingle with the garlic and olive oil, coating the spaghetti with fresh summer flavor.
It is simple, colorful, and satisfying without feeling heavy—the perfect pasta for warm evenings on the patio, at the lake, or around a table filled with friends.
“Summer teaches us that slowing down isn’t falling behind—it’s finally catching up with life.”
Why You’ll Love This Summer Pasta Recipe
Everything comes together with one pot and one sheet pan.
It highlights fresh farmers market vegetables.
The pasta is light and flavorful without a heavy sauce.
It can be served hot, warm, or at room temperature.
The recipe is easy to customize with seafood, chicken, beans, or cheese.
It leaves more time for enjoying summer and less time washing dishes.
Slow Summer Spaghetti with Zucchini Ribbons, Sweet Corn and Roasted Tomatoes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 to 6 servings
Ingredients
12 ounces high-quality spaghetti
2 cups cherry or grape tomatoes
2 ears fresh sweet white corn, husked
6 garlic cloves, peeled and lightly smashed
2 medium zucchini
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
Freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
½ cup loosely packed fresh basil leaves, torn
¼ cup chopped fresh Italian parsley
½ to 1 cup reserved pasta water
Zest of ½ lemon, optional
Freshly grated Parmesan or Pecorino Romano, optional
Instructions
1. Prepare the sheet pan
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper for easier cleanup.
2. Roast the tomatoes, corn, and garlic
Cut the corn kernels from the cobs and add them to the prepared sheet pan with the cherry tomatoes and garlic cloves.
Drizzle the vegetables with approximately 1½ tablespoons of the olive oil. Season with ½ teaspoon kosher salt, freshly ground black pepper, and crushed red pepper flakes, if using.
Toss gently and spread the vegetables into an even layer.
Roast for 15 minutes.
3. Make the zucchini ribbons
While the vegetables are roasting, trim the zucchini. Use a vegetable peeler or mandoline to slice each zucchini lengthwise into long, paper-thin ribbons.
Rotate the zucchini as you work, stopping when you reach the soft, seedy center.
4. Add the zucchini to the sheet pan
Remove the sheet pan from the oven and add the zucchini ribbons.
Gently toss the zucchini with the tomatoes, corn, garlic, and roasting juices. Return the pan to the oven and roast for an additional 6 to 8 minutes.
The zucchini should be tender but still hold its shape.
5. Cook the spaghetti
While the zucchini finishes roasting, bring a large pot of generously salted water to a boil.
Cook the spaghetti until al dente according to the package directions.
Before draining the pasta, reserve at least 1 cup of the starchy cooking water.
6. Toss the pasta
Drain the spaghetti and return it to the pot.
Add the roasted vegetables and all the juices from the sheet pan. Add the remaining olive oil, torn basil, chopped parsley, and approximately ½ cup of reserved pasta water.
Toss the pasta over low heat until the vegetables are evenly distributed and the spaghetti is lightly coated and glossy.
Add additional pasta water, a few tablespoons at a time, if needed.
7. Finish and serve
Taste and adjust the seasoning with additional salt and black pepper.
Add fresh lemon zest for brightness or grated Parmesan or Pecorino Romano for a richer finish, if desired.
Serve immediately, or allow the pasta to cool slightly and enjoy it warm or at room temperature.
Tips for the Best Summer Vegetable Pasta
Choose ripe cherry tomatoes
Look for tomatoes that feel heavy for their size and have a rich color. Mixed-color heirloom cherry tomatoes also make the finished dish especially beautiful.
Use fresh corn when possible
Fresh market corn provides a crisp texture and natural sweetness. Frozen corn can be substituted, but thaw and pat it dry before roasting.
Do not overcook the zucchini
Because the zucchini is sliced into delicate ribbons, it only needs a few minutes in the oven. Add it after the other vegetables have already begun roasting.
Save the pasta water
Starchy pasta water helps the roasted vegetable juices and olive oil cling to the spaghetti. It creates a silky finish without adding cream or butter.
Use a flavorful extra-virgin olive oil
Because this recipe uses so few ingredients, the quality of the olive oil matters. Choose one with a fresh, fruity flavor rather than an overly bitter or aggressive finish.
Recipe Variations
Add grilled shrimp or scallops for a light seafood pasta.
Top each bowl with burrata, ricotta, feta, or goat cheese.
Add cannellini beans or chickpeas for a vegetarian protein boost.
Substitute linguine, bucatini, angel hair, or your favorite short pasta.
Add arugula or baby spinach when tossing the hot pasta so the greens wilt slightly.
Finish with toasted pine nuts, pistachios, walnuts, or breadcrumbs for texture.
“The sweetest moments are rarely planned. They happen somewhere between the last rays of sunlight and the first stars.”
What to Serve with Summer Spaghetti
Serve this pasta with grilled bread, a simple green salad, marinated olives, or a platter of sliced melon and prosciutto.
For dessert, keep things equally relaxed with fresh peaches, cheesecake or lemon sorbet, berries and whipped cream, or a rustic summer fruit galette.
Summer Cocktail Pairings
Elderflower Gin and Tonic
Ingredients
1½ ounces gin
½ ounce elderflower liqueur
4 ounces chilled tonic water
Fresh lemon
Cucumber ribbon or basil, for garnish
Instructions
Fill a large wine glass with ice. Add the gin and elderflower liqueur. Top with tonic water and a squeeze of lemon.
Stir gently and garnish with cucumber, basil, or a lemon wheel.
Limoncello Spritz
Ingredients
2 ounces limoncello
3 ounces chilled Prosecco
1 ounce sparkling water
Lemon wheel and basil, for garnish
Instructions
Fill a wine glass with ice. Add the limoncello, Prosecco, and sparkling water. Stir gently and garnish with lemon and basil.
Aperol Spritz
Ingredients
3 ounces Prosecco
2 ounces Aperol
1 ounce sparkling water
Orange slice, for garnish
Instructions
Fill a wine glass with ice. Add the Prosecco, Aperol, and sparkling water. Stir briefly and garnish with an orange slice.
Wine Pairings for Summer Vegetable Pasta
Choose a wine with crisp acidity, fresh citrus notes, and enough brightness to complement the tomatoes, corn, zucchini, and herbs.
Recommended options include:
Vermentino
Pinot Grigio
Sauvignon Blanc
Dry rosé
Soave
Gavi
Prosecco
Serve white and rosé wines well chilled, preferably outside as the sun begins to set.
A ’70s Slow Summer Playlist
Complete the experience with a playlist filled with smooth, easygoing ’70s soft rock and yacht-rock favorites.
Turn up the music, pour something cold, and bring the pasta outside.
Summer is too short to spend the whole evening standing over the stove.
“Maybe reminiscing isn’t about wishing we could go back. Maybe it’s about remembering what mattered most, so we can choose it again today.”
Savor the Slow Summer Moments
This recipe is less about doing something elaborate and more about paying attention to what is already good.
Fresh corn. Warm tomatoes. Fragrant basil. Music playing through an open door. A chilled glass in your hand. People you love gathered around the table.
Take it easy.
Savor each bite.
Laugh more. Live more.
Chill out more.
Watch the sunset instead of watching the clock.
Save this easy summer spaghetti recipe for your next farmers market haul, backyard dinner, lake weekend, or relaxed evening with friends.
“You don’t have to travel far to find paradise. Sometimes it’s waiting on the back patio with spaghetti, basil, good friends, and a July sunset.”
Leave a comment and tell me: What song would you add to the ultimate slow-summer playlist?
Subscribe to The Artful Gourmet for more seasonal recipes, nostalgic food stories, cocktails, curated playlists, and inspiration for living—and eating—a little more deliciously.
“The older I get, the more I realize that luxury isn’t found in extravagance—it’s found in time. Time to cook, time to laugh, time to linger, and time to simply be.”
About the Author
Kristen Hess – Host, Author, Photographer and Creator of The Artful Gourmet
Kristen Hess is a Food Stylist, Photographer, Food Writer, Recipe Developer and the Creator of The Artful Gourmet Blog, Substack and Social Media — a food + lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and food blog at theartfulgourmet.com.
One of the things I admire most about Bourdain is that his success story wasn’t neat and tidy.
For years he worked in restaurant kitchens, often struggling, often wondering what was next.
Before he became a bestselling author, television host, and one of the most respected storytellers in the world, he was simply a chef trying to make a living.
Then, at age 44, everything changed.
His bookKitchen Confidentialbecame a phenomenon and launched a second act that nobody could have predicted.
Imagine if he had talked himself out of writing it.
Imagine if he thought it was too late.
Imagine if he never took the chance.
The world would have missed out on one of its greatest voices.
And that’s a lesson worth remembering.
Just because something hasn’t happened yet doesn’t mean it never will.
Curiosity Is Greater Than Fear
One of Bourdain’s most famous quotes was:
“Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts. It even breaks your heart. But that’s okay.”
I think that quote applies to life just as much as travel.
Life isn’t always comfortable.
Building a business isn’t comfortable.
Changing careers isn’t comfortable.
Starting over certainly isn’t comfortable.
But growth rarely happens inside our comfort zone.
The most meaningful things in my life have happened because I was willing to get uncomfortable.
Not because I knew exactly what would happen.
But because I was curious enough to find out.
Bourdain approached the world with curiosity.
He sat down with strangers.
He tried unfamiliar foods.
He visited places most tourists would never go.
He listened.
He learned.
He stayed open.
What if we approached our own lives the same way?
What if instead of focusing on what could go wrong, we focused on what we might discover?
Progress Isn’t Always Visible
One of the hardest things about pursuing a dream is that progress often happens quietly.
You put in the work.
You show up.
You keep creating.
And sometimes it feels like nothing is happening.
I’ve felt that way more times than I can count.
But then I look back and realize something important:
The growth was happening all along.
The connections.
The skills.
The experience.
The confidence.
The opportunities.
They were all building beneath the surface.
Much like a garden in spring.
The seeds don’t bloom overnight.
But they’re growing.
Even when you can’t see it.
That’s why I think summer is such a beautiful reminder to keep going.
Everything around us is proof that growth takes time.
A Bowl of Soup and a Fresh Start
Whenever the seasons change, I find myself drawn back to simple recipes.
Food has always been my way of slowing down and reconnecting with myself.
This Spring Minestrone Soup is exactly that.
Fresh peas.
Tender zucchini.
Green beans.
Herbs from the garden.
Bright lemon.
A little Parmesan.
Simple ingredients that come together to create something nourishing and comforting.
And honestly?
It feels like a metaphor for life.
A handful of small things can become something beautiful when given enough time.
The same is true for dreams.
Spring Vegetable Soup
Serving Size:
6
Time:
45 mins
Difficulty:
intermediate
2 small carrots, diced
2 celery stalks, diced
1 yellow onion, chopped
2 small zucchini, diced
1 small butternut squash, diced
1 bunch escarole, chopped
½ cup peas, frozen
1 tablespoon basil leaves, chopped
1 tablespoon parsley, chopped ¼ cup Parmigiano Reggiano, grated
6 tablespoons extra virgin olive oil, plus extra for bread and for drizzling on soup
4 quarts chicken stock
1 small ciabatta bread
Sea salt to taste
Pepper to taste
Directions
Sauté carrots, celery and onions in a large stock pot over medium heat, for approximately 5 minutes, making sure that you stir the vegetables while they cook
Add chicken stock to the pan. Increase the heat to high, cover the pan, bring to a boil and then reduce the heat to medium-low. Cook for 10-15 minutes.
Slice bread into 1” thick slices. Brush slices with the additional olive oil on both sides and place in a sauté pan over low heat. Turn bread slices once and cook until they are golden brown. Place bread in a tray and lightly sprinkle with sea salt. Set aside.
Add butternut squash to the stockpot and cook for 3 minutes.
Add zucchini and peas to the stockpot and cook for 3 more minutes.
Add escarole, basil, parsley, salt and pepper and cook for 4 additional minutes.
Remove two ladles of soup from the stockpot and puree in a blender, then return the pureed soup to the pot (the puree will thicken the soup). Stir and cook for 1 minute, then turn off the heat.
Add some grated cheese into the soup and stir. Ladle soup in individual bowls, drizzle oil and sprinkle additional cheese.
The same is true for healing.
The same is true for starting over.
Serve it on a warm June evening and make a toast to whatever new chapter you’re stepping into.
So Here’s Your Reminder
If you’ve been waiting for a sign to start something…
This is it.
Apply for the job. Launch the business. Write the article.
Start the podcast. Take the trip. Learn the skill.
Make the call. Send the email. Try.
Dreams take time.
Because as Anthony Bourdain reminded us:
“Your body is not a temple. It’s an amusement park. Enjoy the ride.”
Life is messy.
The path rarely unfolds exactly as planned.
But the alternative—never trying at all—is far worse.
Summer is here.
A new season is beginning.
And maybe your next chapter is waiting on the other side of one brave decision.
Here’s to fresh starts.
Here’s to curiosity.
Here’s to hope.
And here’s to failing gloriously.
Because sometimes that’s exactly how the best stories begin.
Watch Kristen Hess in Women in Power TV series on Inside Success Networks! I’m so happy to share this amazing journey and the show with you all as there are so many other amazing and inspiring women on the show and each story, including my own is heartfelt, and full of lessons for life and business. My episode goes into how I built a life shaped by creativity, resilience, and reinvention.
Growing up in Rochester, New York, I was inspired early by art, ambition, and the electric energy of New York City. Years later, that childhood dream carried me through careers in graphic design, advertising, and ultimately into entrepreneurship as the founder of The Artful Gourmet.
As a food stylist, photographer, writer/recipe developer and creative entrepreneur, I help brands make their food beautiful while sharing mindset lessons with creators and small entrepreneurs through my Artful Gourmet Podcast series. When personal loss and unexpected challenges shake my world, I face a defining choice. Through food styling, photography, cooking, podcasting, video, and storytelling, I began transforming pain into purpose, proving that creativity, determination and resilience can reshape a life – and that your past doesn’t define your future.
Kristen Hess joins the Cast of ‘Women in Power’ on Inside Success Networks
Kristen Hess in Women in Power TV show
Kristen Hess builds a life shaped by creativity, resilience, and reinvention. Growing up in Rochester, New York, she was inspired early by art, ambition, and the electric energy of New York City. Years later, that childhood dream carries her through careers in graphic design, advertising, and ultimately into entrepreneurship as the founder of The Artful Gourmet.
As a food stylist, photographer, and creative entrepreneur, Kristen helps brands make their food beautiful while sharing mindset lessons with creators and small entrepreneurs. When personal loss and unexpected challenges shake her world, she faces a defining choice. Through food styling, photography, and storytelling, Kristen begins transforming pain into purpose, proving that creativity and resilience can reshape a life. Watch this inspiring interview about creativity, reinvention, storytelling, and turning passion into purpose.
Transitioning from advertising into food media and entrepreneurship
The evolution of The Artful Gourmet brand
Food styling and photography as storytelling tools
Reinvention, resilience, and creative confidence
Expanding into podcasting, TV, and multimedia content creation
Timestamps / Chapters
00:00 – Intro + Welcome
01:12 – Meet Kristen Hess & The Artful Gourmet
03:40 – From Advertising to Entrepreneurship
07:18 – Discovering Food Styling & Photography
11:05 – Building a Multimedia Brand
15:42 – Podcasting, Storytelling & Creative Content
19:10 – Advice for Creatives & Entrepreneurs
22:30 – Women in Power Closing Thoughts
24:00 – Where to Follow & Watch More
“At the end of the day, if you’re excited about whatever it is you’re selling, people are going to buy from you because they like you and your enthusiasm.”
If you’ve been following along, you know I’ve been diving deeper into storytelling across platforms—and it’s been such an exciting ride.
New episodes are live across all of my podcast series:
#UNFILTERED — real conversations with creators, tastemakers, and innovators
Into Focus — mindset, clarity, and building a creative life with intention
Groovy Eats — where food, music, and nostalgia come together in the most fun, retro-inspired way
Each one is a different lens… but all rooted in the same idea:
living creatively, boldly, and sharing that journey out loud.
✨ “The more I create, the more I realize—this isn’t just content, it’s a conversation.”
Coming Home
And maybe the biggest shift of all…
I’ve finally moved back to New York. I’ve been planning this move for quite a while now, and the process has been a brutal one (getting out of a lease, and moving out of a huge apartment/photo studio that I’ve been in for almost 5 years. (How, just HOW do we accumulate SO MUCH STUFF???)
For now, I’ll be staying in Upstate NY helping out family for a little while in Rochester… then I’ll be moving back to the NYC full swing later in the year and I can’t wait!
It feels like a full-circle moment—returning to my roots, my creative foundation, my people. The city where so much of this journey began.
There’s something about New York that sharpens your edge, expands your vision, and reminds you what you’re capable of.
✨ “Some places don’t just inspire you—they remind you who you are.”
I’m beyond excited to step back into that energy, reconnect with friends and family, and open the door to what’s next.
And speaking of Rochester, I wanted to share a link to my delicious Rochester-Style FamousChicken French (Francaise) Recipe that landed me on the front page of the NY Times Food Section a few years ago when I was interviewed by Julia Moskin, Staff Food Writer for the story… The recipe and styling suggestions of mine were quite the hit! In fact, it was their #1 most popular recipe for ALL OF 2018. You have to try this, you guys, it’s absolutely amazing. And one of my proudest moments in my culinary career – EVER.
I’ll be showing you my basic food styling tips and tricks, and an easy natural lighting setup you can do at home with just a few tools and a camera. The demo will be about an hour and a half, with Q+A the last half hour.
Don’t miss it!
New Episode of Groovy Eats coming soon!
Stay tuned for my next episode of Groovy Eats coming soon!
We’re going all the way back to 1978 – for Disco Night with Donna Summer, retro cocktails, a groovy playlist and a few late night bites from a famous Tiki bar, The Islander, on Restaurant Row in LA.
So get ready for lots of sparkle, fun retro eats and drinks, lights, groovy tunes and a #discoparty waiting to happen…You guys, it’s going to be SO. MUCH. FUN.
🍽️ Follow Us for More
👉 Read more stories, essays and recipes on Substack
💌 Subscribe to my Kit community page and newsletter for seasonal recipes, creative inspiration, and behind-the-scenes from The Artful Gourmet
Check out our Amazon Store and ShopMy store with our curated favs from fashion, beauty, cooking and baking items, books and cookbooks, photography gear and more. Plus many of the brands I partner with offer special discount codes for 10-45% off their items on my shop! I’ll be posting all the specials and goodies on my Instagram, Facebook and TikTok pages so keep an eye out for these!
That’s all for the news and updates for now, stay tuned for more later this month..and thanks so much for being here! Your readership and support means so much, and keeps me motivated to keep creating fun content for all of you!
If you enjoy what you’re reading and watching, feel free to share this post and our blog with your followers and friends too. Hopefully the show inspired you all to keep believing in yourself, in your dreams and to never, ever give up!
And if you’ve already watched my episode, tell me in the comments below:
What inspired you MOST from this episode of Women in Power with Kristen Hess?
🔘 Building a creative business from scratch
🔘 Food styling + photography insights
🔘 Reinventing your career path
🔘 Personal branding + storytelling
🔘 Expanding into podcasting + media
🔘 The overall entrepreneurial journey
Going Analogue: Why We’re Craving a Slower, More Meaningful Life
There’s a quiet shift happening right now—and it doesn’t feel like a trend as much as a return – the ‘going analogue’ trend.
It’s a part of a growing slow living movement, where people are choosing to unplug from social media and reconnect with real-life experiences through food, music, and meaningful moments.
People are stepping away from the constant scroll, the noise, the pressure to keep up. They’re choosing slower moments. Smaller circles. Real conversations. Tangible things you can hold in your hands.
Film cameras. Handwritten notes. Scrapbooks. Polaroids. Vinyl records. Cooking meals instead of ordering them. Sitting around a table instead of a screen.
It’s the pull of nostalgia and meaningful moments – IRL again.
It’s my way of holding onto the feeling of growing up in the ’70s, ’80s and ’90s – when life felt a little slower, a little simpler, and a lot more together.
Across everything I create, this theme shows up again and again:
Every podcast episode, every blog post, every Substack essay, every YouTube video in this series is me chasing that feeling and inviting you to chase it with me. It’s retro recipes made with fresh, elevated ingredients — comfort food that honors the past while feeling relevant right now.
January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.
The series is built around a simple but deeply felt premise:
food and music are the original time machines.
Play the right song while you’re making the right dish, and you’re not in your kitchen anymore — you’re somewhere else entirely. You’re nineteen again, or twelve, or thirty-two, in a place and a moment that mattered.
Where it all comes to life visually—food, music, mood, and storytelling all in one place.
A Return to What Actually Matters
Here’s what I keep coming back to, and what I think the analogue trend is really telling us: social isn’t dying. It’s evolving.
The future isn’t offline or online. It’s both, held together by intention.
And the creators and communities that will matter most going forward are the ones who understand that — the ones who bring real texture, real warmth, real humanity to what they share.
The ones who make you feel like a regular somewhere, not just a follower.
It’s about choosing:
to call a friend instead of texting
to cook instead of scroll
to sit and listen instead of multitask
to create memories instead of just capturing them
Writer Susan Sontag once observed:
“To collect photographs is to collect the world.”
But maybe now, we’re craving something deeper than collecting. We want to experience the world again.
That’s what Groovy Eats is for me. It’s my version of the scrapbook aesthetic — layered, personal, imperfect in the best way. It’s my vinyl record, my vintage film photo, my phone-free dinner table. It’s the place where food and music and memory get to exist together, without apology, on their own unhurried terms.
Groovy Eats is my way of preserving those moments—and creating new ones.
And maybe, in a world that’s constantly pulling us online…
this is our way back to each other.
If you’ve been feeling the pull toward something slower, something more real, something that actually fills you up instead of just filling your feed — pull up a chair. Put on a good song. Make something beautiful to eat.
That’s the whole vibe. That’s Groovy Eats.
✨ Follow More Nostalgia on Groovy Eats Series
If you’ve been feeling that pull too—to slow down, reconnect, and bring a little more meaning into your everyday life—
Stay tuned for Groovy Eats Episode 4 – Coming Soon!
Disco Night | Retro Cocktails & Late Night Bites 💃 🪩 🍹 🍤
Get ready to dance, eat, drink and party like it’s 1978 at the disco in West Hollywood and Studio54. Be prepared to cook, sing, dance , drink and eat some retro late night bites and cocktails from the era, to the music of Donna Summer, Our #1 Disco Queen. Coming Soon.
Kristen Hess is a Food Stylist, Photographer, Writer, and the creator of The Artful Gourmet — a food and lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and her
food blog at theartfulgourmet.com.
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