This Easy Summer Garden Pasta is a delightful and colorful dish that’s perfect for hot days! Packed with fresh veggies like tomatoes, zucchini, and bell peppers, it’s light and tasty.
I love how quick it is to make—just toss the pasta with sautéed veggies and some olive oil. It’s like a summer party on my plate! 🌞🍝
Key Ingredients & Substitutions
Pasta: I recommend spaghetti or angel hair for this dish, as they hold sauces well. If you need gluten-free options, try chickpea or lentil pasta. They add a nice flavor and texture!
Cherry Tomatoes: Fresh cherry tomatoes add sweetness and juiciness. If they aren’t available, you could use grape tomatoes or even diced larger tomatoes. Roasting them can also enhance their flavor.
Garlic: Fresh garlic really brings depth to the dish. If you’re a garlic lover like me, feel free to increase the amount. For a milder taste, use shallots or garlic powder instead.
Basil: Fresh basil gives a fragrant aroma. If you’re out of fresh basil, try dried basil—but use less since it’s more concentrated. You could also use parsley or oregano as alternatives.
Parmesan Cheese: Grated Parmesan adds a cheesy kick! If you’re looking for dairy-free options, nutritional yeast is a great substitute to give a cheesy flavor without dairy.
How Do I Make Sure My Pasta is Perfectly Cooked and Sauced?
The key to perfect pasta in this recipe is timing and moisture. Here’s how to get it just right:
- Cook pasta in salted boiling water, so it’s flavorful. Follow the package for al dente, which means it’ll have a slight bite.
- Reserve some pasta water before draining. This starchy water will help thicken the sauce as you mix everything.
- Mix the hot pasta with the tomato mixture right away. The heat helps the tomatoes release their juices and meld the flavors together.
- Add reserved pasta water slowly to achieve your preferred sauce consistency. Start with 1 tablespoon at a time.
These steps ensure that your pasta is flavorful and perfectly coated! Enjoy your fresh summer meal! 🌻🍝
How to Make Easy Summer Garden Pasta with Fresh Veggies
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti or angel hair pasta
For the Veggies:
- 1 ½ cups cherry tomatoes, halved
- 2-3 cloves garlic, minced
- ¼ cup fresh basil leaves, chopped (plus some whole leaves for garnish)
For the Dressing:
- 3 tbsp extra virgin olive oil
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
For the Topping:
- ¼ cup grated Parmesan cheese (plus extra for serving)
How Much Time Do You Need?
This recipe will take about 20 minutes from start to finish. You’ll spend around 10 minutes prepping your ingredients and boiling the pasta, then another 10 minutes mixing it all together and serving. Perfect for a quick, refreshing meal!
Step-by-Step Instructions:
1. Cook the Pasta:
In a large pot, bring salted water to a boil. Once boiling, add your spaghetti or angel hair pasta and cook according to the package instructions until it’s al dente (that means cooked but still firm). When done, drain the pasta but save about ½ cup of that pasta water for later. Set the pasta aside and let it cool slightly.
2. Combine the Veggies:
In a big bowl, toss together the halved cherry tomatoes, minced garlic, and chopped fresh basil. Then, drizzle in the olive oil. If you like a little heat, sprinkle in the red pepper flakes, along with some salt and black pepper. Mix everything well until the veggies are coated with the oil.
3. Mix in the Pasta:
Now, add the cooked pasta to your bowl of veggies. Gently toss everything together. If it feels dry, add some of that reserved pasta water, a tablespoon at a time, mixing until you get your desired sauce consistency. You’re looking for a light, fresh coating, not a heavy sauce!
4. Add Cheese and Finish:
Sprinkle the grated Parmesan cheese over the mixture and give everything a gentle toss again until it’s all nicely mixed. This will add that cheesy goodness we all love!
5. Serve It Up:
Transfer your beautiful summer pasta to a serving bowl. Garnish with whole basil leaves and extra Parmesan cheese if you like. This dish can be enjoyed immediately while still warm or at room temperature, making it a great option for a summer picnic or gathering!
6. Enjoy:
Dig in and savor every bite of this summery, veggie-packed pasta dish. It’s not just easy to make; it’s a celebration of fresh flavors!
This simple pasta celebrates fresh garden flavors with vibrant cherry tomatoes and fragrant basil, finished with a touch of cheesy goodness. Enjoy your cooking! 🌿🍅
FAQ for Easy Summer Garden Pasta with Fresh Veggies
Can I Use Other Types of Pasta?
Absolutely! While spaghetti or angel hair pasta works best, feel free to substitute with penne, fusilli, or even gluten-free pasta if needed. Just be sure to adjust the cooking time according to the pasta you choose!
What Other Vegetables Can I Add?
This recipe is very flexible! You can add diced zucchini, bell peppers, or even spinach for extra color and nutrition. Just sauté them briefly with the garlic to keep them fresh and flavorful.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove with a splash of olive oil or a little pasta water to restore some moisture.
Can I Make This Pasta Vegan?
Yes! To make it vegan, simply omit the Parmesan cheese or replace it with nutritional yeast for a cheesy flavor without dairy. You can also add a sprinkle of your favorite vegan cheese if you like!
Feel free to experiment and make this dish your own! Enjoy your cooking! 🍽️✨
