Summer Garden Veggie Pasta
This vibrant vegetarian pasta is packed with fresh summer vegetables and tossed in olive oil and herbs. Perfect for a light and healthy summer dinner!
Equipment
- Large Pot
- Skillet
Ingredients
Main Ingredients
- 350 g pasta (penne or fusilli)
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red bell pepper chopped
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/4 cup fresh basil chopped
- Salt & pepper to taste
- Grated parmesan or vegan alternative optional, for serving
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water; drain the rest.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
- Add zucchini, squash, and bell pepper. Sauté for 5 minutes, then add cherry tomatoes.
- Cook until vegetables are just tender. Add the drained pasta and reserved pasta water.
- Stir in basil, season with salt and pepper, and serve topped with cheese if desired.
Notes
Try swapping in your favorite summer vegetables, or add chickpeas for extra protein. Enjoy hot or cold as a pasta salad!