Summer Veggie Pasta Dinner
Elevate your weeknight meal game with this vibrant and flavorful Summer Veggie Pasta Dinner! This quick and easy recipe combines al dente spaghetti or linguine with a medley of fresh, colorful vegetables like cherry tomatoes, zucchini, yellow squash, and red bell pepper, all sautéed to tender perfection. Enhanced with fragrant garlic, a splash of zesty lemon juice, and a generous handful of fresh basil, this dish is light yet satisfying. A sprinkle of grated Parmesan cheese finishes it off for a hint of indulgence. Perfect for busy summer evenings, this 35-minute meal offers wholesome ingredients and vibrant flavors, making it an ideal choice for a healthy pasta dinner that’s packed with seasonal vegetables. Whether you’re hosting a casual get-together or just craving a fresh twist on pasta night, this recipe is sure to impress!
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 3 tbsp olive oil
- 3 large garlic cloves
- 2 cups cherry tomatoes
- 1 medium zucchini
- 1 medium yellow squash
- 1 large red bell pepper
- 4 cups baby spinach
- 2 tbsp lemon juice
- 1 cup fresh basil leaves
- 0.5 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 1 gallon water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, slice the zucchini and yellow squash into thin rounds, and cut the red bell pepper into thin strips.
In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and add them to the skillet, cooking until fragrant, about 1 minute.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften. Then, add the zucchini, yellow squash, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender but still crisp.
Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
Add the cooked pasta to the skillet, tossing with the vegetables to combine. If the mixture seems dry, add a splash of the reserved pasta cooking water, a little at a time, until desired consistency is reached.
Stir in the lemon juice, fresh basil leaves (tear them into smaller pieces if necessary), salt, black pepper, and red pepper flakes. Toss to combine.
Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss gently to coat.
Serve the pasta warm, garnished with extra basil leaves and Parmesan cheese if desired.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 617 mg | 13% | |
*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.
