Description
Summer Garden Pasta is a vibrant, fresh dish perfect for those lazy summer evenings. Bursting with garden-fresh vegetables like zucchini, cherry tomatoes, and bell peppers, this pasta is coated in a light, zesty sauce that captures the essence of summer in every bite. It’s easy to prepare, making it an ideal choice for busy weeknights or laid-back gatherings with friends and family.
Ingredients
Scale
- 8 oz penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1/4 cup fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, drizzle olive oil and sauté minced garlic until fragrant.
- Add zucchini and bell pepper; cook until tender but still crisp.
- Stir in cherry tomatoes along with salt, pepper, and lemon juice; cook until the tomatoes begin to burst.
- Combine cooked pasta with the sautéed vegetables; toss gently to coat.
- Remove from heat and mix in fresh basil and Parmesan cheese before serving warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg