Pasta with Summer Vegetables and Herbs
Embrace the flavors of the season with this vibrant Pasta with Summer Vegetables and Herbs, a dish that perfectly captures the essence of fresh, garden-fresh ingredients. Packed with tender zucchini, juicy cherry tomatoes, and sweet yellow bell peppers, this pasta recipe highlights the natural sweetness of summer produce. A fragrant medley of garlic, fresh basil, and lemon zest infuses every bite with bright, herbaceous notes, while baby spinach adds a nutritious touch. Finished with a light Parmesan cheese coating and optional red pepper flakes for a subtle kick, this quick and easy recipe comes together in just 35 minutes, making it perfect for a weeknight dinner or a casual gathering. Serve it warm with a drizzle of olive oil and extra fresh basil for a truly irresistible summer meal. Keywords: summer pasta recipe, easy vegetable pasta, fresh herb pasta, one-pan pasta recipe.
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Recipe Information
Ingredients
- 12 oz Pasta (such as penne or fusilli)
- 3 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 2 medium Zucchini, sliced into half-moons
- 2 cups Cherry tomatoes, halved
- 1 medium Yellow bell pepper, diced
- 3 cups Baby spinach
- 1 cup Fresh basil leaves, chopped
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Red pepper flakes (optional)
- 1 whole Lemon, zested and 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 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Add the zucchini slices, cherry tomatoes, and yellow bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.
Lower the heat and stir in the baby spinach. Cook for 1-2 minutes, or until the spinach wilts.
Add the cooked pasta to the skillet, along with the reserved pasta water, and toss to combine. The water will create a light sauce that coats the pasta and vegetables.
Stir in the fresh basil, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 more minutes to meld the flavors.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Toss gently to distribute the cheese evenly.
Serve the pasta warm, garnished with additional fresh basil and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3863 mg | 168% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 26.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1372 mg | 106% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2760 mg | 59% | |
*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.
