Description
Ina Garten’s Summer Garden Pasta is a vibrant, flavorful dish that celebrates the bounty of summer. With juicy cherry tomatoes, crunchy zucchini, and fragrant basil tossed in fettuccine, this pasta creates a delightful experience perfect for any gathering. It’s easy to prepare and brings sunshine to your table, making it a must-try for warm evenings with friends and family.
Ingredients
Scale
- 8 oz fettuccine
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/2 cup fresh basil leaves, torn
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prep your ingredients by rinsing the cherry tomatoes and zucchini; slice them into bite-sized pieces.
- Cook the fettuccine in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add zucchini and cherry tomatoes; cook until softened.
- Pour in reserved pasta water to create a silky sauce. Stir in grated Parmesan until melted.
- Toss cooked fettuccine with the sautéed veggies and sauce until well combined.
- Remove from heat, fold in fresh basil leaves, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Feel free to substitute seasonal vegetables like bell peppers or asparagus. Add a sprinkle of feta cheese on top for extra flavor. For leftovers, store in an airtight container for up to three days and reheat with a splash of olive oil.