Description
A delightful and fresh pasta dish inspired by the summer garden, featuring seasonal vegetables and a light sauce.
Ingredients
Scale
- 1 pound pasta (such as fusilli or penne)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese, for serving
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
- Add the zucchini, yellow squash, and bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
- Stir in the cherry tomatoes and cook for an additional 2-3 minutes.
- Add the cooked pasta to the skillet and toss to combine with the vegetables.
- Stir in the fresh basil and season with salt and pepper to taste.
- Serve warm, topped with grated Parmesan cheese.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be served warm or at room temperature.
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Ina Garten, Summer Garden Pasta, pasta recipe, vegetarian pasta, fresh vegetables