Description
A fresh and vibrant pasta dish featuring seasonal vegetables, perfect for summer dining.
Ingredients
Scale
- 12 oz Pasta (Any type of pasta works well.)
- 1 cup Cherry tomatoes (Halved)
- 1 cup Zucchini (Sliced)
- 1 cup Bell pepper (Chopped)
- 1 cup Fresh basil (Chopped)
- 3 tbsp Olive oil
- 2 cloves Garlic (Minced)
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Drain the pasta in a colander and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
- Add the cherry tomatoes, zucchini, and bell pepper. Cook for about 5-7 minutes until tender.
- Add the cooked pasta to the skillet with the vegetables. Toss to combine.
- Season with salt, black pepper, and stir in fresh basil before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Summer Garden Pasta Bursting