Description
Ina Garten’s Summer Garden Pasta is a vibrant celebration of summer flavors, showcasing the sweetness of ripe tomatoes, the aromatic freshness of basil, and the satisfying bite of al dente pasta. This dish is perfect for warm evenings with friends or family gatherings, effortlessly combining fresh ingredients into a colorful masterpiece that delights the palate. With its easy preparation and adaptability to seasonal veggies, this pasta is sure to become a favorite in your culinary repertoire.
Ingredients
Scale
- 8 oz fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- 1 medium zucchini, sliced into thin rounds
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Wash vegetables thoroughly. Halve the cherry tomatoes and slice zucchini.
- Cook your pasta: Boil a large pot of salted water. Add pasta and cook until al dente; drain and set aside.
- Sauté garlic and zucchini: Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced zucchini; sauté for 3-4 minutes until softened.
- Add tomatoes and basil: Stir in halved cherry tomatoes and torn basil leaves; cook for 2-3 minutes until tomatoes soften slightly.
- Toss everything together: Add cooked pasta to the skillet along with more olive oil if desired. Season with salt and pepper; toss to combine.
- Serve with Parmesan: Plate the pasta while warm, garnishing with freshly grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg