Description

This Summer Garden Pasta is a vibrant and fresh dish that celebrates seasonal produce, featuring ripe tomatoes, zucchini, and aromatic basil tossed with perfectly cooked pasta. It’s quick and easy to prepare, making it perfect for a light lunch or dinner.

Ingredients

Scale

12 ounces of your favorite pasta (like fusilli or penne), uncooked
3 tablespoons of extra-virgin olive oil
2 cups of cherry tomatoes, halved
1 medium zucchini, diced
3 cloves of garlic, minced
1 cup of fresh basil, chopped
½ cup of grated Parmesan cheese
Salt & Pepper to taste

Instructions

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Then, add the diced zucchini and sauté for 3-4 minutes until slightly softened.
Toss in the halved cherry tomatoes and cook for another 3-4 minutes, until they start to blister and release their juices. Season with salt and pepper to taste.
Add the drained pasta to the skillet, along with the chopped basil. Stir everything together to combine, allowing the pasta to soak up those delicious flavors.
Remove from heat and sprinkle with grated Parmesan cheese. Give it a final toss and let the cheese melt slightly before serving.

Notes

Make sure to salt your pasta water for seasoning. Use the freshest vegetables possible for the best flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4
Sodium: 300
Fat: 18
Saturated Fat: 3
Carbohydrates: 50
Fiber: 4
Protein: 12

Keywords: summer pasta, Ina Garten, garden pasta, quick lunch, seasonal vegetables