This easy summer garden pasta is bursting with colorful, fresh veggies like tomatoes, zucchini, and bell peppers. It’s light, tasty, and perfect for warm days!
You can whip it up in no time, and honestly, who can resist a rainbow of veggies on their plate? I love serving it with a sprinkle of cheese on top—yum!
Ingredients & Substitutions
Pasta: I like using spaghetti or angel hair for their light texture. If you’re gluten-free, feel free to swap in a gluten-free pasta. Zucchini noodles are another great option for a low-carb alternative!
Cherry Tomatoes: These are perfect for their sweetness and juiciness. If they’re out of season, you can use diced canned tomatoes. Just drain them well before mixing!
Garlic: Don’t skip on fresh garlic! It adds amazing flavor. If you’re really short on time, garlic powder can be a last-minute substitute, but fresh is best!
Basil: Fresh basil is a must for that summer taste! If you can’t find it, consider using fresh parsley or oregano for a different but tasty flavor.
Parmesan Cheese: I love a generous sprinkle of freshly grated Parmesan. If you’re vegan or dairy-free, nutritional yeast can give a cheesy flavor without the dairy.
How Do I Make Sure My Pasta Is Perfectly Cooked?
Cooking pasta may seem simple, but getting it just right is key for your dish. Here’s how to do it:
- Start with a big pot of salted water—it should taste like the sea! This helps season your pasta.
- Follow package instructions carefully for cooking time. For best texture, aim to cook it al dente, which means it’s firm to the bite.
- Before draining, reserve about ½ cup of that starchy pasta water. This can help thicken your sauce and improve the final dish.
Don’t be afraid to taste a piece of pasta at the time indicated! It’s the best way to ensure it’s cooked to your liking. Enjoy your cooking!
Easy Summer Garden Pasta Recipe with Fresh Veggies
Ingredients You’ll Need:
- 8 oz spaghetti or angel hair pasta
- 1 ½ cups cherry tomatoes, halved
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, chopped (plus extra for garnish)
- 3 tbsp olive oil
- ¼ cup grated Parmesan cheese, plus extra for serving
- ½ tsp red pepper flakes (optional, for some heat)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take you about 20 minutes from start to finish! You’ll spend roughly 10 minutes prepping the ingredients and another 10 minutes cooking the pasta and mixing everything together. It’s a quick and easy dish, perfect for a weeknight dinner or a light summer meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
First, bring a large pot of salted water to a rolling boil. Add in your pasta and cook according to the package instructions until it’s al dente—this usually takes about 8-10 minutes. Don’t forget to reserve about ½ cup of that starchy pasta water before you drain the pasta. This water will help make your sauce creamy later!
2. Preparing the Veggie Mixture:
While your pasta is cooking, grab a large mixing bowl. Toss in the halved cherry tomatoes, minced garlic, chopped basil leaves, olive oil, red pepper flakes, and a sprinkle of salt and pepper. Give it a gentle toss to combine everything well. The freshness of the tomatoes and basil is going to taste amazing!
3. Combining Pasta and Veggies:
Once the pasta is cooked and drained, add it directly into the bowl with the tomato mixture. Toss everything together. If it feels a little dry, add a splash of the reserved pasta water to help everything coat evenly and create a nice sauce.
4. Finishing Touches:
Now, sprinkle the grated Parmesan cheese over your pasta and toss gently one last time to distribute it evenly. This adds a delicious cheesy flavor that complements the fresh veggies!
5. Serving the Pasta:
Transfer the pasta to a beautiful serving bowl. Top it with extra fresh basil leaves and more grated Parmesan cheese if you like. It’s ready to serve, so gather your loved ones and dig in!
6. Enjoy Your Dish:
Serve your pasta immediately while it’s still warm. This fresh and vibrant summer pasta is sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Pasta?
Absolutely! Feel free to mix it up with veggies like zucchini, bell peppers, or spinach. Just make sure to sauté them briefly if they need a bit more cooking time than the cherry tomatoes. Fresh corn or peas would also add a fun twist!
What Can I Use Instead of Parmesan Cheese?
If you’re looking for a dairy-free option, nutritional yeast gives a cheesy flavor without the dairy. Another option is using a vegan Parmesan or simply omitting it for a lighter dish. You can also try crumbled feta cheese for a different taste!
How Do I Store Leftover Pasta?
Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, you can either warm it gently on the stove with a little olive oil or in the microwave. Add a splash of water if it seems dry to help rehydrate the noodles!
Can I Make This Pasta Ahead of Time?
Yes, you can prepare the pasta and veggies ahead of time! Simply combine them without the cheese, and store them separately. When you’re ready to serve, mix everything together and add cheese just before enjoying. The fresh flavor will still be delightful!
