🌿 Summer Garden Pasta
📝 Description
Summer Garden Pasta is a fresh, vibrant dish packed with seasonal vegetables, light olive oil, and aromatic herbs. It’s simple yet bursting with flavor—juicy tomatoes, crisp zucchini, and fragrant basil come together to create a bright, healthy meal that feels like summer in every bite. Perfect for a quick lunch or a light dinner.
🧾 Ingredients
- 250g pasta (penne, spaghetti, or fusilli)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 zucchini (sliced thin)
- 1 bell pepper (sliced)
- ½ cup mushrooms (optional)
- ¼ tsp chili flakes (optional)
- Salt & black pepper to taste
- ¼ cup fresh basil leaves (chopped)
- ¼ cup grated Parmesan cheese (optional)
- 1 tbsp lemon juice (for freshness)
👩🍳 Instructions
1. Cook the Pasta
- Boil salted water and cook pasta according to package instructions.
- Reserve ½ cup pasta water, then drain.
2. Sauté Vegetables
- Heat olive oil in a pan.
- Add garlic and sauté until fragrant.
- Add zucchini, bell pepper, and mushrooms; cook for 4–5 minutes.
- Toss in cherry tomatoes and cook until slightly softened.
3. Combine
- Add cooked pasta to the pan.
- Pour in a little reserved pasta water for a silky texture.
- Season with salt, pepper, and chili flakes.
4. Finish
- Turn off heat and mix in basil and lemon juice.
- Sprinkle Parmesan cheese on top.
5. Serve
- Serve warm with extra basil and cheese.
💡 Tips
- Use fresh, seasonal veggies for best flavor.
- Don’t overcook vegetables—keep them slightly crisp.
- Add grilled chicken or shrimp for protein.
❓ Q&A
Q: Can I make it vegan?
Yes, skip Parmesan or use a plant-based alternative.
Q: Which pasta works best?
Short pasta like penne or fusilli holds the veggies well.
Q: Can I store leftovers?
Yes, keep in fridge up to 2 days.
Q: How to make it creamy?
Add a splash of cream or a spoon of cream cheese.