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A vibrant bowl of Summer Garden Pasta with fresh vegetables and herbs.

Summer Garden Pasta

A colorful, quick, and creamy pasta dish bursting with fresh summer vegetables, perfect for busy weeknights or laid-back dinners.
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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
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces pasta (farfalle or penne)
  • 2 cups mixed summer vegetables (zucchini, bell peppers, cherry tomatoes)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese for serving

Method
 

Preparation
  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 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

Don’t skip toasting the garlic for added flavor. Let the vegetables retain a bit of crunch for the best texture!