This Summer Garden Pasta is a colorful dish filled with fresh veggies like tomatoes, zucchini, and bell peppers. Tossed with pasta and a light olive oil sauce, it’s perfect for hot days!
Honestly, who doesn’t love a meal that tastes like summer? I love making it with whatever I have on hand. It’s quick, fun, and doesn’t heat up the kitchen too much!
Key Ingredients & Substitutions
Pasta: I suggest using spaghetti as it’s classic, but feel free to swap it with penne, fusilli, or even gluten-free pasta. Each type offers a unique texture.
Cherry Tomatoes: These add sweetness and freshness. If they’re out of season, use diced regular tomatoes or even canned ones. Roasting them can also intensify their flavor.
Basil: Fresh basil is essential for that lovely aroma. If you can’t find it, use thyme or parsley as alternatives, though the taste will change slightly. Dried basil works in a pinch, too, just use a bit less.
Parmesan Cheese: Grated Parmesan gives a nice salty kick. Pecorino Romano is a good substitute if you prefer something sharper. Nutritional yeast can replace cheese for a dairy-free option.
How Do I Perfectly Combine All Ingredients?
The key step here is mixing the ingredients well to let flavors meld without breaking the pasta. Start by tossing cooked spaghetti in the mixing bowl with the tomato mixture while it’s still warm; this helps the flavors absorb.
- Ensure the olive oil coats the pasta evenly – it prevents sticking!
- Add basil gently at the end to keep its flavor fresh and vibrant.
- Taste as you go! Adjust salt, pepper, or extra cheese based on your preference for flavor.
How to Make Summer Garden Pasta
Ingredients You’ll Need:
- 8 oz spaghetti or your choice of pasta
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
How Much Time Will You Need?
This dish will take about 20 minutes to prepare. It’s a quick and easy recipe with minimal cooking time, perfect for a refreshing summer meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of water. Once it’s bubbling, add the spaghetti (or your chosen pasta) and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside.
2. Prepare the Tomato Mixture:
In a large mixing bowl, toss together the halved cherry tomatoes, olive oil, minced garlic, red pepper flakes (if you like a bit of heat), and a pinch of salt and pepper. Mix everything well so the tomatoes are nicely coated in the oil and seasonings.
3. Combine the Ingredients:
Now, add the cooked spaghetti to the bowl with the tomato mixture. Use tongs or a large fork to gently toss everything together until the spaghetti is well mixed with the tomatoes and flavors.
4. Add the Fresh Touch:
Next, fold in the chopped basil and about half of the grated Parmesan cheese. This will add a fresh herb flavor while the cheese will give it a nice creamy touch. Take a moment to taste the pasta and adjust the seasoning with more salt and pepper if needed.
5. Serve and Enjoy:
Serve your Summer Garden Pasta warm or at room temperature. Top each individual serving with the remaining Parmesan cheese and a few extra basil leaves for a beautiful presentation. Enjoy your delightful and refreshing meal!
Can I Use Different Types of Pasta?
Absolutely! You can substitute spaghetti with any type of pasta you prefer, such as penne, bowtie, or even a gluten-free option. Just keep an eye on the cooking time to ensure it’s cooked al dente.
What If I Don’t Have Cherry Tomatoes?
No worries! You can use regular tomatoes diced into small pieces instead. If using canned tomatoes, opt for diced or crushed tomatoes, and drain excess liquid to avoid making the pasta soggy.
How Can I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, simply toss it in a skillet over low heat, adding a splash of olive oil or water to keep it from drying out.
Can I Make This Pasta Vegetarian or Vegan?
Yes! This dish is vegetarian as is, but to make it vegan, simply omit the Parmesan cheese or swap for a plant-based cheese alternative. It will still be delicious without the cheese!
