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