Description
Experience the essence of summer in every bite with Ina Garten’s Summer Garden Pasta. This vibrant dish features al dente pasta tossed with a medley of fresh, colorful vegetables, fragrant basil, and rich Parmesan cheese. Perfect for any occasion, from casual dinners to festive gatherings, this recipe is a celebration of seasonal produce that will delight your taste buds and bring sunshine to your table.
Ingredients
Scale
- 8 oz fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 1 bell pepper (red or yellow), diced
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add cherry tomatoes and zucchini; sauté until softened, about 4-5 minutes.
- Stir in diced bell pepper and cook for an additional 3-4 minutes until slightly tender.
- Combine the cooked pasta with the sautéed vegetables in the skillet. Toss gently to combine.
- Add chopped basil and grated Parmesan cheese; mix well until evenly distributed.
- Serve warm, garnished with extra Parmesan and a drizzle of olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg