Description
Ina Garten’s Summer Garden Pasta is a vibrant and refreshing dish that embodies the essence of summer. Packed with fresh vegetables like zucchini and cherry tomatoes, this pasta is not only quick to prepare but also bursting with flavor. The aromatic basil and rich Parmesan cheese create a delightful harmony, making it perfect for gatherings or a cozy dinner at home. Whether you’re looking to impress guests or enjoy a simple meal, this recipe will brighten your plate and your palate.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 cup fresh basil, chopped
- 3 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil and sauté garlic for 30 seconds until fragrant.
- Add cherry tomatoes and zucchini; cook until tender.
- Stir in basil, salt, and pepper.
- Combine the drained pasta with the vegetable mixture in the skillet. If dry, add reserved pasta water gradually until desired consistency is reached.
- Finish with grated Parmesan cheese, toss well, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg