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Summer Garden Pasta

A vibrant and creamy pasta dish loaded with summer vegetables, perfect for quick and satisfying meals during warm months.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (farfalle or penne) Use your preferred type of pasta.
  • 2 cups mixed summer vegetables (zucchini, bell peppers, cherry tomatoes) Choose vegetables based on seasonal availability.
Cooking Ingredients
  • 2 tablespoons olive oil For sautéing.
  • 2 cloves garlic, minced For flavoring the oil.
  • to taste Salt and pepper For seasoning.
Garnishes
  • Fresh basil leaves For garnish.
  • Grated Parmesan cheese For serving.

Method
 

Cooking
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add the mixed vegetables to the skillet and cook for 5-7 minutes until they are tender. Season with salt and pepper.
  4. Toss the cooked pasta with the vegetables in the skillet until well combined.
  5. Serve warm, garnished with fresh basil and grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove or microwave, adding a splash of olive oil for flavor.