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Easy Summer Garden Pasta

A vibrant and fresh pasta dish that celebrates summer vegetables, perfect for family gatherings or a delicious weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces pasta (any shape, like penne or fusilli) Choose your favorite pasta shape.
  • 1 cup cherry tomatoes, halved Use ripe, sweet cherry tomatoes for best flavor.
  • 1 zucchini, sliced into half-moons Fresh and tender zucchini works best.
  • 1 bell pepper, diced (red, yellow, or green) Any color bell pepper will enhance the dish.
  • 1 cup fresh spinach or arugula Choose your preferred fresh leafy green.
Seasoning and Garnishes
  • 2 tablespoons olive oil Extra virgin olive oil adds wonderful flavor.
  • 3 cloves garlic, minced Adjust garlic quantity to your taste.
  • 1 teaspoon dried basil Fresh basil can be used for enhanced flavor.
  • Salt and pepper to taste Season according to your preferences.
  • Fresh parsley or basil, for garnish Use fresh herbs for a beautiful presentation.
  • Grated parmesan cheese, to taste (optional) Add for a cheesy finish.

Method
 

Preparation
  1. In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the rest.
Cooking Vegetables
  1. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the bell pepper and zucchini, cooking for 4-5 minutes, until they start to soften.
  2. Toss in the cherry tomatoes and fresh spinach, cooking until the spinach wilts and the tomatoes soften, about 2-3 minutes.
Combining
  1. Add the drained pasta to the skillet, and toss everything together. If the mixture seems dry, add reserved pasta water a little at a time until you reach your desired consistency.
Finishing Touches
  1. Sprinkle with dried basil, salt, and pepper, tossing to combine. Serve hot, garnished with fresh herbs and grated parmesan cheese if desired.

Notes

Feel free to swap in seasonal vegetables like asparagus or peas. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If freezing, use within 2 months and reheat with a splash of water or olive oil to avoid drying out.