Description
This summer garden pasta is a celebration of fresh vegetables and herbs, perfect for warm evenings. It’s quick, easy, and incredibly flavorful, making it ideal for busy families or dinner parties.
Ingredients
Scale
- 12 ounces of your favorite pasta (spaghetti or penne)
- 3 tablespoons of extra-virgin olive oil
- 3 cloves of garlic, minced
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 bell pepper (red or yellow), diced
- 1 cup fresh basil leaves, roughly chopped
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Toss in the cherry tomatoes, zucchini, and bell pepper. Sauté for about 5-7 minutes until the vegetables are tender and the tomatoes have started to burst.
- Add the drained pasta to the skillet and mix well. If the pasta seems dry, gradually add some of the reserved pasta water until you reach your desired consistency.
- Stir in the fresh basil, and season with salt and pepper to taste. If you’re using Parmesan cheese, add it now and mix until melted and incorporated.
- Serve hot, garnished with additional basil and a sprinkle of Parmesan if desired.
Notes
Use the freshest ingredients you can find for the best flavor. You can also prep vegetables ahead of time to make cooking quicker.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 4
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 60
- Fiber: 3
- Protein: 10
Keywords: summer pasta, Ina Garten, garden pasta, quick dinner, fresh ingredients