Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), chopped
- 2 tbsp olive oil
- ¼ cup fresh basil leaves, torn
- Salt and pepper to taste
- Optional: red pepper flakes
Instructions
- 1. Prepare the Pasta: Boil salted water in a large pot. Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2. Sauté the Vegetables: In a skillet over medium heat, add olive oil. Once hot, add zucchini, bell peppers, and cherry tomatoes. Sauté for 5-7 minutes until tender and slightly caramelized.
- 3. Combine Ingredients: Add drained pasta to the skillet with vegetables and toss gently to combine.
- 4. Season: Sprinkle salt, pepper, and optional red pepper flakes over the mixture.
- 5. Add Basil: Stir in torn basil leaves just before serving.
- 6. Serve: Plate the Summer Garden Pasta warm; drizzle with extra olive oil or sprinkle with cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg