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Paul

Summer Garden Pasta: Delight in Garden-Fresh Flavors!

A delightful pasta dish featuring fresh summer vegetables and herbs, perfect for a light and healthy meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  4. Add the diced zucchini, yellow squash, and bell pepper to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
  5. Add the cherry tomatoes, dried oregano, salt, and black pepper. Cook for another 3-4 minutes until the tomatoes begin to soften.
  6. 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.
  7. Remove from heat and stir in the fresh basil, grated Parmesan cheese, and lemon juice. Mix well and serve immediately.

Notes

  • 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.