Description
A vibrant and fresh pasta dish packed with seasonal vegetables.
Ingredients
Scale
- 1 pound pasta
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add garlic and cook until fragrant, about 1 minute.
- Add cherry tomatoes, zucchini, yellow squash, and bell pepper. Cook until vegetables are tender-crisp, about 5-7 minutes.
- Stir in cooked pasta, basil, and parsley.
- Season with salt and pepper to taste.
- Serve immediately, topped with Parmesan cheese.
Notes
- You can substitute other seasonal vegetables like corn or peas.
- For a richer flavor, add a splash of white wine when cooking the vegetables.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg
Keywords: Ina Garten, summer pasta, garden pasta, vegetable pasta, fresh pasta, easy pasta, vegetarian pasta