Description
A fresh and flavorful pasta dish featuring summer vegetables.
Ingredients
Scale
- 8 ounces pasta
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup corn, fresh or frozen
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add zucchini, bell pepper, and corn; cook until tender.
- Add cherry tomatoes and cook for another 2 minutes.
- Toss in the cooked pasta and basil; season with salt and pepper.
- Serve warm or at room temperature.
Notes
- Use seasonal vegetables for best flavor.
- This dish can be served cold as a salad.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Ina Garten, summer garden pasta, pasta recipe, vegetarian pasta