Garden Pasta
Bursting with the vibrant flavors of summer, Garden Pasta is a quick and wholesome recipe that transforms simple pantry staples into a colorful, veggie-packed delight. This dish combines al dente pasta with a medley of fresh garden vegetables, including sweet cherry tomatoes, crisp zucchini, and sunny yellow bell peppers, all sautéed to perfection in fragrant garlic olive oil. Baby spinach adds a touch of leafy goodness, while fresh basil and a squeeze of lemon juice provide a refreshing brightness. Tossed with grated Parmesan cheese and a hint of red pepper flakes for optional heat, this light yet satisfying meal is ready in just 35 minutes. Perfect for busy weeknights or as a crowd-pleasing vegetarian option, Garden Pasta is a testament to the beauty of simple ingredients done right. Great for those seeking a fresh, seasonal dinner idea!
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Recipe Information
Ingredients
- 12 oz spaghetti (or pasta of choice)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 2 cups baby spinach
- 0.5 cup fresh basil leaves, chopped
- 0.5 cup parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 0.5 lemon, juiced
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds, stirring frequently, until fragrant.
Add the cherry tomatoes, zucchini, and yellow bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
Toss in the baby spinach and cook for another 2-3 minutes, until the spinach wilts.
Add the cooked pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss well to coat the pasta in the sauce. If needed, add more pasta water to achieve the desired consistency.
Stir in the chopped basil, grated parmesan cheese, lemon juice, salt, black pepper, and red pepper flakes if using. Mix until everything is evenly combined.
Taste and adjust seasoning if necessary. Serve immediately, garnished with extra grated parmesan and fresh basil if desired.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
