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Summer Garden Pasta

A fresh, vibrant dish that brings summer flavors together with garden vegetables, olive oil, and pasta in a quick and easy 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: 350
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 8 ounces spaghetti or linguine Can use any pasta shape
  • 2 cups garden tomatoes, chopped Use ripe, juicy tomatoes
  • 2 medium zucchini, chopped Can substitute with yellow squash or bell peppers
  • 4 cloves garlic, minced Adjust to taste
  • 1/4 cup olive oil Plus extra for drizzling
  • 1/2 cup parmesan cheese, grated Optional for serving
  • 1 bunch fresh basil, torn More is better!

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Chop the tomatoes, zucchini, and mince the garlic.
  3. In a bowl, combine the chopped vegetables with salt, pepper, and olive oil, then let sit while the pasta cooks.
Cooking
  1. Cook the pasta according to package instructions until al dente.
  2. Drain the pasta and immediately toss with the marinated vegetables.
  3. Top with torn basil, extra olive oil, and grated parmesan, if desired.

Notes

Feel free to swap ingredients based on availability. This dish is very forgiving and caters to personal taste.