Description

Brighten your dinner table with this delicious Summer Garden Pasta, a vibrant dish that captures the essence of summer in every bite. Featuring al dente spaghetti tossed in a light, garlicky sauce, this dish bursts with flavors from fresh cherry tomatoes, zucchini, and aromatic basil. Perfect for warm evenings or casual gatherings, it’s an easy-to-make recipe that will impress your guests and leave them craving more.

Ingredients

Scale

8 oz spaghetti
1 cup cherry tomatoes, halved
1 medium zucchini, sliced
2 cloves garlic, minced
1/4 cup fresh basil leaves, torn
3 tbsp extra virgin olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic for about 30 seconds until fragrant. Add sliced zucchini and cook until slightly tender.
Stir in halved cherry tomatoes along with salt and pepper. Cook for 3-4 minutes until tomatoes soften but keep their shape.
Toss the cooked spaghetti into the skillet with the vegetables. If needed, drizzle in more olive oil and gently combine.
Remove from heat; stir in torn basil leaves and grated Parmesan cheese until evenly mixed.
Serve immediately while warm for the best flavor!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Boiling/Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 4g
Sodium: 300mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 12g
Cholesterol: 10mg

Keywords: Customize with seasonal vegetables or add protein like grilled chicken or shrimp for extra heartiness. Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently on the stove.