Description
Experience the essence of summer with Ina Garten’s Summer Garden Pasta. This vibrant dish features tender pasta tossed with fresh heirloom tomatoes, crisp zucchini, and colorful bell peppers, all enveloped in a fragrant garlic-infused olive oil sauce. Perfect for any occasion, it’s an effortless way to bring a taste of the Italian countryside to your table.
Ingredients
Scale
- 8 oz farfalle pasta
- 2 cups ripe heirloom tomatoes, chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup bell peppers (mixed colors), diced
- 1 cup fresh basil leaves
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Incorporate sliced zucchini and diced bell peppers; sauté for 5-7 minutes until they soften but remain crisp.
- Add chopped tomatoes and fresh basil; cook for 3 minutes until tomatoes start breaking down into a sauce.
- Combine the cooked pasta with the vegetable mixture in the skillet. Add reserved pasta water as needed for desired consistency. Toss well to combine.
- Finish by sprinkling grated Parmesan cheese on top before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg