Description

Experience the essence of summer with Ina Garten’s Summer Garden Pasta, a vibrant dish filled with fresh vegetables and aromatic herbs. This delightful recipe combines perfectly cooked pasta, juicy cherry tomatoes, crisp zucchini, and flavorful bell peppers, all tossed in olive oil and garlic. Ideal for barbecues or family dinners, it promises to brighten your table and leave everyone asking for more.

Ingredients

Scale

8 oz farfalle or penne pasta
1 cup cherry tomatoes, halved
1 medium zucchini, diced
1 cup bell peppers (red, yellow, or orange), chopped
2 cloves garlic, minced
1 cup fresh basil leaves
3 tbsp extra virgin olive oil
¼ cup grated Parmesan cheese

Instructions

Cook the pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and reserve some cooking water.
In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 1 minute).
Add diced zucchini and chopped bell peppers to the skillet; cook until slightly soft (about 3-4 minutes).
Stir in halved cherry tomatoes and fresh basil; cook until tomatoes start to burst (about 3 minutes).
Combine drained pasta with the vegetable mixture, adding reserved cooking water as needed for a light sauce.
Remove from heat and finish with grated Parmesan cheese before serving warm.

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

Nutrition

Serving Size: 1 cup (220g)
Calories: 320
Sugar: 6g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 10g
Cholesterol: 6mg

Keywords: Customize your dish by adding seasonal vegetables like asparagus or proteins such as grilled chicken or shrimp. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.