Fresh Summer Garden Pasta
This light and colorful pasta dish celebrates the very best produce found at the farmers market in July.
July is the time of year when our gardens and local markets are bursting with vibrant vegetables. I love this recipe because it uses fresh tomatoes, zucchini, and basil to create a meal that feels like sunshine in a bowl.
My top tip for this dish is to use the ripest tomatoes you can find. Since there are so few ingredients, the quality of your produce really makes a big difference in the final flavor.
Ingredients
- 1 pound linguine or your favorite pasta
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced into half moons
- 1/2 teaspoon red pepper flakes
- 1 cup fresh basil leaves, torn
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the garlic and red pepper flakes to the skillet and cook for one minute until fragrant.
- 4
Add the zucchini to the skillet and sautรฉ for about five minutes until it begins to soften.
- 5
Stir in the cherry tomatoes and cook for another three minutes until they start to burst and release their juices.
- 6
Drain the pasta and add it directly into the skillet with the vegetables.
- 7
Toss everything together with the fresh basil and parmesan cheese. Season with salt and pepper to taste before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to two days. This dish is best served warm, but it also makes a lovely cold pasta salad the next day if you add a splash of olive oil and a squeeze of lemon.
Made this recipe? Let us know how it went.
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