Summer Garden Pasta is a delightful explosion of seasonal flavors that dances on your palate. Imagine twirling perfectly cooked pasta around your fork, only to encounter a medley of fresh vegetables bursting with color and crunch, all drizzled in a light, zesty sauce. creamy chicken legs recipe French onion pasta recipe This dish is the epitome of summer—vibrant, refreshing, and oh-so-satisfying.

I remember the first time I made Summer Garden Pasta for my family during our annual backyard barbecue. The sun was setting, casting a golden glow over everything, and as soon as the aroma wafted through the air, everyone came running like moths to a flame. quick and flavorful egg scramble This dish isn’t just food; it’s an experience—a celebration of sunny days and good company.

I once served this dish at a picnic, and my friends couldn’t stop raving about how delicious it was.

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Choose your favorite type—spaghetti, penne, or fusilli work beautifully for this recipe. For more inspiration, check out this Watermelon feta salad recipe recipe.

• Cherry Tomatoes: Opt for ripe cherry tomatoes; they add sweetness when roasted.

• Bell Peppers: Any color works; they bring a sweet crunch that complements other veggies.

• Zucchini: Look for firm zucchini; it adds a nice texture to the pasta.

• Fresh Basil: Use fresh basil leaves for an aromatic touch; they brighten up the dish immensely.

• Olive Oil: Extra virgin olive oil is best for drizzling and sautéing.

• Lemon Juice: Fresh lemon juice enhances all flavors and adds a refreshing zing.

• Parmesan Cheese: Freshly grated parmesan gives this pasta that cheesy goodness we all crave!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, then drain and set aside.

Sauté the Veggies: In a large skillet over medium heat, add olive oil. Toss in chopped bell peppers and zucchini, sautéing until they’re tender and vibrant—about 5-7 minutes should do.

Add Tomatoes and Seasoning: Stir in halved cherry tomatoes along with salt and pepper. Cook until tomatoes soften slightly—this usually takes about 3-4 minutes.

Toss Everything Together: Add drained pasta to the skillet with vegetables. Pour in lemon juice and half of your fresh basil leaves. Toss everything well until combined; you want those flavors to mingle!

Finish with Cheese & Basil: Once plated, sprinkle freshly grated parmesan on top along with remaining basil leaves. Serve immediately while everything’s warm!

This Summer Garden Pasta not only delights the taste buds but also paints your plate with colors reminiscent of summer itself—perfect for any gathering or simply enjoying at home! lobster ravioli for special occasions.

Perfecting the Cooking Process

Start by boiling pasta until al dente, then sauté vegetables in olive oil while pasta cooks. Combine everything with herbs for a harmonious blend of flavors.

Add Your Touch

Feel free to swap out veggies based on your preference or add protein like grilled chicken or shrimp for a heartier meal.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop with a splash of water for freshness.

Cooking this dish reminds me of that summer barbecue where my friends devoured it within minutes, asking for seconds like they hadn’t eaten in days.

FAQ

Can I use frozen vegetables for Summer Garden Pasta?

Yes, frozen veggies work well; just thaw and sauté before combining. For more inspiration, check out this creamy sun-dried tomato pasta recipe.

What pasta is best for this dish?

Any shape works great; however, penne and fusilli hold sauce beautifully.

How can I make this vegan?

Simply omit cheese and use vegetable broth instead of chicken broth for flavor.

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Summer Garden Pasta

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• Author: Hellen
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Enjoy a burst of summer with this vibrant Summer Garden Pasta, featuring perfectly cooked pasta tossed with fresh, colorful vegetables and a zesty lemon dressing. This dish is not only a feast for the eyes but also a celebration of seasonal flavors that will leave your taste buds dancing. Perfect for any occasion, from casual lunches to elegant dinners, this recipe is as delightful to make as it is to eat.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (spaghetti, penne, or fusilli)
• 1 cup cherry tomatoes (halved)
• 1 cup bell peppers (chopped)
• 1 medium zucchini (sliced)
• 1/4 cup fresh basil leaves (chopped)
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper (to taste)

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Instructions

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, add olive oil. Sauté chopped bell peppers and zucchini for about 5-7 minutes until tender.
3. Stir in halved cherry tomatoes, salt, and pepper, cooking for an additional 3-4 minutes until the tomatoes soften.
4. Add the drained pasta to the skillet, along with lemon juice and half of the basil leaves. Toss everything together until well combined.
5. Serve topped with freshly grated Parmesan cheese and remaining basil leaves while warm.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (about 300g)
• Calories: 350
• Sugar: 5g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 10mg