Description
A light and vibrant Summer Garden Pasta featuring fresh seasonal vegetables sautéed with garlic and tossed with linguine. This quick and easy pasta dish combines tender zucchini, yellow squash, cherry tomatoes, and red bell pepper, elevated with red pepper flakes, fresh basil, and a sprinkle of Parmesan cheese, perfect for a healthy and flavorful meal.
Ingredients
Scale
pasta
- 12 ounces of linguine or spaghetti pasta
vegetables and aromatics
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, chopped
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1/4 cup fresh basil leaves, thinly sliced
finishing touches
- 1/4 cup grated Parmesan cheese
- Lemon wedges, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
- Sauté the garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Cook the vegetables: Add cherry tomatoes, zucchini, yellow squash, and red bell pepper to the skillet. Sprinkle with red pepper flakes, salt, and black pepper. Stir occasionally and cook until vegetables are tender, approximately 5-7 minutes.
- Toss pasta with vegetables: Add the cooked pasta to the skillet with vegetables. Mix thoroughly, adding reserved pasta water a little at a time to create a light sauce that coats the pasta evenly.
- Add basil and cheese: Remove the skillet from heat. Stir in the fresh basil leaves and sprinkle grated Parmesan cheese over the pasta, mixing gently to combine.
- Serve: Plate the pasta immediately. Serve with lemon wedges on the side for squeezing over to add a bright, fresh finish.
Notes
- Reserve pasta water carefully; the starch helps bind the sauce and pasta.
- Adjust red pepper flakes to control the heat level.
- Use fresh, seasonal vegetables for the best flavor.
- Lemon wedges add a fresh acidity that brightens the dish.
- For a vegan option, omit the Parmesan or substitute with a vegan cheese alternative.
