Summer Garden Pasta: Delight in Garden-Fresh Flavors!
Paul
A delightful pasta dish featuring fresh summer vegetables and herbs, perfect for a light and healthy meal.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
- 12 ounces pasta such as penne or fusilli
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 bell pepper any color, diced
- 1 cup cherry tomatoes halved
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh basil chopped
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini, yellow squash, and bell pepper to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
Add the cherry tomatoes, dried oregano, salt, and black pepper. Cook for another 3-4 minutes until the tomatoes begin to soften.
Combine the cooked pasta with the sautéed vegetables in the skillet. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
Remove from heat and stir in the fresh basil, grated Parmesan cheese, and lemon juice. Mix well and serve immediately.
- For added protein, consider adding cooked chicken, shrimp, or chickpeas to the pasta.
- You can substitute seasonal vegetables based on availability, such as asparagus or green beans, to customize the dish.
Keyword Fresh Vegetables, Pasta Recipe, Summer Garden Pasta, vegetarian pasta