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Summer Garden Pasta

A quick and easy summer pasta dish that celebrates fresh garden vegetables, perfect for a light and healthy 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, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces spaghetti or linguine Use any pasta shape you have on hand.
  • 2 cups fresh garden tomatoes Preferably ripe and juicy.
  • 2 medium zucchinis Can also use yellow squash.
  • 4 cloves garlic Minced.
  • 1/2 cup olive oil For marinating and drizzling.
  • 1/2 cup parmesan cheese Optional for topping.
  • 1/2 cup fresh basil Chopped, add more if desired.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Boil water in a large pot and salt it generously like the ocean.
  2. Chop the tomatoes and zucchinis and mince the garlic.
  3. In a bowl, combine the chopped vegetables with olive oil, salt, and pepper. Let it sit while the pasta cooks.
Cooking
  1. Cook the pasta according to package instructions until al dente.
  2. Drain the pasta and quickly toss it with the marinated vegetables. The heat will soften the veggies while keeping them fresh.
Serving
  1. Serve with extra olive oil, chopped basil, and parmesan cheese on top.
  2. Enjoy directly from the bowl or over the sink.

Notes

Feel free to improvise with whatever vegetables and herbs you have on hand. This dish is easily adaptable and perfect for using up summer produce.