Description
Experience the vibrant flavors of Summer Garden Pasta, a delightful dish that celebrates seasonal produce. Each forkful of al dente pasta is tossed in a light, zesty sauce, bursting with garden-fresh tomatoes, zucchini, and bell peppers. Topped with fragrant basil and Parmesan cheese, this colorful recipe is perfect for weeknight dinners or summer gatherings, inviting you to savor every moment around the table.
Ingredients
- 8 oz pasta (spaghetti or penne)
- 2 cups fresh tomatoes, diced
- 1 medium zucchini, sliced
- 1 cup bell peppers (red or yellow), diced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
1. Prepare the pasta according to package directions in salted boiling water until al dente; reserve 1/2 cup pasta water before draining.
2. In a large skillet over medium heat, sauté minced garlic in olive oil until fragrant (about 1 minute).
3. Add diced tomatoes, zucchini, and bell peppers; cook until softened (about 5 minutes).
4. Stir in fresh basil leaves and combine with the cooked pasta and reserved pasta water; toss gently.
5. Serve hot topped with grated Parmesan cheese and a sprinkle of black pepper.
Notes
Feel free to swap seasonal vegetables or add proteins like grilled chicken or chickpeas for variety.
A splash of lemon juice can enhance flavor.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg