Sweet Summer Pasta
Capture the essence of the season with Sweet Summer Pasta, a vibrant and fresh dish that's perfect for warm-weather dining. This colorful recipe features tender spaghetti tossed with sautéed cherry tomatoes, zucchini, and yellow squash, creating a medley of sweet and savory flavors. A bright hint of lemon zest and juice adds a citrusy kickoff, while fresh basil and a dusting of Parmesan cheese bring an irresistible herbal and cheesy finish. Enhanced with a touch of heat from red pepper flakes and the richness of olive oil, this quick and easy pasta comes together in just 35 minutes, making it ideal for weeknight dinners or entertaining. Pair this light, flavorful pasta with a crisp white wine and enjoy a taste of summer in every bite!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 cups cherry tomatoes
- 1 medium zucchini
- 1 medium yellow squash
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 large lemon
- 1 cup fresh basil leaves
- 1 cup Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the cooked pasta aside.
While the pasta cooks, halve the cherry tomatoes, dice the zucchini and yellow squash into bite-sized pieces, and mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring frequently, until they begin to soften and release their juices.
Add the diced zucchini and yellow squash to the skillet. Sprinkle with salt, black pepper, and red pepper flakes. Sauté for another 5-7 minutes, or until the vegetables are tender.
Zest and juice the lemon. Add the lemon juice and zest to the skillet, stirring to combine.
Toss the cooked spaghetti into the skillet with the veggies. Add the remaining tablespoon of olive oil and a splash of the reserved pasta water to loosen the sauce. Mix well, ensuring the pasta is evenly coated.
Tear the fresh basil leaves into smaller pieces and sprinkle them over the pasta. Toss again to incorporate.
Serve the Sweet Summer Pasta immediately, garnished with freshly grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 32.2 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1103 mg | 85% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1952 mg | 42% | |
*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.
