Ina Garten’s Summer Garden Pasta
A vibrant and fresh pasta dish that captures the spirit of summer with seasonal veggies and herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz short pasta (penne or farfalle)
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1–2 bell peppers, diced
- 1 cup fresh basil, chopped
- ½ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente, around 8-10 minutes. Reserve about 1 cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat, then add garlic and sauté for about 1 minute until fragrant.
- Add sliced cherry tomatoes and zucchini to the skillet; sauté for 5-7 minutes until tender.
- Incorporate diced bell peppers, continuing to sauté for another 3-4 minutes.
- Combine the drained pasta with the veggies in the skillet, gradually adding reserved pasta water to create a silky sauce.
- Season with lemon juice, Parmesan, basil, salt, and pepper. Mix well to combine.
- Serve warm, garnished with additional Parmesan and basil.
Notes
Feel free to customize with seasonal vegetables or proteins like shrimp or chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: summer pasta, garden pasta, vegetarian pasta, quick pasta recipe, fresh vegetable pasta, Ina Garten