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As the sun shines bright and the days grow longer, summer brings a bounty of fresh vegetables that inspire countless culinary creations. One such dish that perfectly captures the essence of the season is Summer Garden Pasta with Olive Oil. This vibrant recipe is not just a meal; it’s a celebration of the garden’s harvest, transforming simple ingredients into a delightful plate that embodies the flavors of summer.

Summer Garden Pasta with Olive Oil

Celebrate the flavors of summer with this delightful Summer Garden Pasta with Olive Oil recipe. Featuring vibrant veggies like zucchini, cherry tomatoes, and spinach, this dish is not only visually appealing but also packed with nutrients. It's quick to prepare, making it perfect for busy weeknights or relaxed weekends. Versatile and customizable, it caters to various dietary needs. Enjoy a fresh, hearty meal that showcases the best of seasonal produce and elevates your summer dining experience.
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Ingredients
  

12 oz pasta (penne or spaghetti)

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1/2 cup bell peppers, diced (red or yellow)

1/4 cup fresh basil leaves, torn

1/4 cup grated Parmesan cheese (optional)

Salt and pepper to taste

Chili flakes (optional, for a kick)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.

      Add Zucchini and Bell Peppers: Add the diced zucchini and bell peppers to the skillet. Sauté for about 3-4 minutes until they begin to soften.

        Incorporate Tomatoes and Spinach: Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to blister. Stir in the chopped spinach and cook just until wilted.

          Combine Pasta and Sauce: Add the cooked pasta to the skillet with the veggies. Toss to combine, adding reserved pasta water a little at a time to help form a light sauce.

            Finish with Herbs and Seasoning: Stir in the torn basil leaves, lemon zest, lemon juice, salt, pepper, and chili flakes if desired. Toss everything together until well combined.

              Serve: Divide into bowls, topping each serving with grated Parmesan cheese if using. Drizzle with a little extra olive oil and garnish with additional fresh basil as desired.

                Prep Time, Total Time, Servings

                  10 minutes | 25 minutes | 4 servings