This Easy Summer Garden Pasta is packed with fresh veggies like tomatoes, zucchini, and bell peppers. It’s colorful, light, and perfect for warm days!
I love how quick this dish is! Just toss everything together for a tasty meal. Sometimes, I even sneak in some extra veggies—because who can say no to more greens? 🌿
Ingredients & Substitutions
Pasta: I love using spaghetti or angel hair for this recipe as they cook quickly and blend well with the veggies. If you’re in a gluten-free mood, try using spaghetti made from rice or corn!
Cherry Tomatoes: These add sweetness and freshness. If they’re out of season, you can replace them with diced regular tomatoes, but be sure to use some of their juice for flavor.
Garlic: Fresh garlic is a must for that robust flavor! If you’re short on time, garlic powder could work in a pinch, though fresh is always better!
Basil: Fresh basil brings a lovely aroma. If you don’t have any, try parsley or even spinach for a different taste.
Cheese: I prefer Parmesan, but feel free to use Pecorino Romano or even a vegan Parmesan alternative if you’re avoiding dairy.
How Do You Get the Pasta to Flawlessly Mix with the Veggies?
The trick to getting your pasta and veggies to mix well is to toss everything while it’s still warm. The heat helps combine the flavors beautifully.
- Make sure you reserve that pasta water; it can help make the sauce a bit creamier.
- When adding the reserved pasta water, start with a small amount and gradually add more until you reach your desired consistency.
- Always toss gently to avoid breaking the pasta; you’re mixing flavors, not mashing them!
Easy Summer Garden Pasta with Fresh Veggies
Ingredients You’ll Need:
Pasta:
- 8 oz spaghetti or angel hair pasta
Fresh Veggies:
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, roughly chopped
Other Ingredients:
- 3 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This delightful Summer Garden Pasta recipe takes about 10 minutes of prep time and 10 minutes of cooking time. So, in just 20 minutes, you’ll have a fresh, flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the pasta. Cook according to the package directions until it’s al dente. This usually takes about 8-10 minutes. Make sure to reserve about 1/2 cup of the pasta water before draining the rest, as this will help mix everything later.
2. Prepare the Veggies:
While your pasta is cooking, grab a large bowl. Toss in the halved cherry tomatoes, minced garlic, chopped basil, olive oil, red pepper flakes (if using), salt, and pepper. Give it a good stir to mix everything together. The smell is going to be heavenly!
3. Combine Pasta and Veggies:
Once your pasta is done and drained, add it to the bowl with the tomato and basil mixture. Toss gently to combine, making sure not to break the pasta. If it feels dry, add a splash of the reserved pasta water to help everything come together.
4. Add Cheese & Serve:
Sprinkle the grated Parmesan cheese over the pasta and toss again gently to mix. This will add a creamy touch that ties all the flavors together.
5. Garnish and Enjoy:
Serve your fresh pasta immediately while it’s warm. Top with extra basil and Parmesan for a beautiful finish. Enjoy your delicious summer meal—it’s like a garden on a plate!
FAQ for Easy Summer Garden Pasta
Can I Use Different Types of Pasta?
Absolutely! While spaghetti or angel hair work great, you can substitute any pasta shape you prefer, such as fusilli, penne, or gluten-free pasta. Just adjust the cooking time according to the package instructions!
What Other Veggies Can I Add?
This recipe is super versatile! You can add bell peppers, zucchini, or even spinach for extra nutrition and flavor. Just sauté them slightly before mixing in for a bit of a cooked texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of olive oil or a bit of reserved pasta water to help bring back the creaminess.
Can I Make This Vegan?
Yes! To make this dish vegan, simply omit the Parmesan cheese or substitute it with nutritional yeast or a vegan cheese alternative. You’ll still get plenty of flavor from the fresh veggies and olive oil!
