Summer Pasta
Bright, fresh, and bursting with seasonal flavors, this Summer Pasta is the perfect dish to celebrate the bounty of warmer months! This vibrant recipe combines al dente spaghetti with juicy cherry tomatoes, tender zucchini, and fragrant garlic, all sautéed in a light drizzle of extra virgin olive oil. A zesty kick from fresh lemon juice and zest ties the flavors together, while chopped basil adds an aromatic, herbaceous finish. Sprinkle with Parmesan for a touch of richness, or keep it dairy-free for a light, vegetarian masterpiece. Ready in just 25 minutes, this easy, crowd-pleasing pasta recipe is ideal for weeknight dinners or alfresco gatherings. Whether you're savoring it on your patio or packing it for a picnic, this summer-inspired dish is guaranteed to delight!
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Recipe Information
Ingredients
- 12 oz spaghetti (or your choice of pasta)
- 2 cups cherry tomatoes (halved)
- 1 medium zucchini (thinly sliced into half moons)
- 3 cloves garlic (minced)
- 3 tbsp extra virgin olive oil
- 1 large lemon (zested and juiced)
- 1 cup fresh basil leaves (chopped)
- 0.5 cup Parmesan cheese (grated, optional)
- 1 tsp kosher salt
- 0.5 tsp black pepper (freshly ground)
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant, being careful not to let it burn.
Add the halved cherry tomatoes and sliced zucchini to the skillet. Season with salt, black pepper, and red pepper flakes (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the tomatoes have softened.
Stir in the lemon zest and juice, and toss to combine.
Add the cooked pasta to the skillet along with a splash of the reserved pasta water. Toss everything together over low heat, adding more pasta water as needed to create a light sauce that coats the pasta.
Stir in the fresh basil leaves and half of the Parmesan cheese (if using). Taste and adjust seasoning with more salt and pepper if necessary.
Serve immediately, garnished with the remaining Parmesan cheese and additional basil, if desired. Enjoy your Summer Pasta!
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.3 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1658 mg | 127% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1297 mg | 28% | |
*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.
