Ina Garten’s Summer Garden Pasta Recipe
Experience the essence of summer with Ina Garten’s Summer Garden Pasta, a vibrant and refreshing dish that highlights seasonal vegetables and herbs. This quick and easy recipe features al dente pasta tossed with juicy tomatoes, tender zucchini, and fragrant basil, all topped with a sprinkle of freshly grated Parmesan cheese. Perfect for weeknight dinners or summer gatherings, this dish is as delightful to make as it is to eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta:
- 8 oz pasta (penne or fusilli)
Vegetables:
- 2 cups ripe tomatoes (diced)
- 1 medium zucchini (sliced)
- 1/4 cup fresh basil (chopped)
Additional:
- 1/2 cup Parmesan cheese (grated)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente (about 8–10 minutes). Drain and set aside.
- Sauté Vegetables: In a skillet over medium heat, add olive oil. Sauté zucchini for about 3–4 minutes until tender. Add diced tomatoes and cook until softened.
- Combine: Add the cooked pasta and chopped basil to the skillet. Toss gently until well combined.
- Serve: Plate the mixture and generously top with grated Parmesan cheese. Garnish with additional basil if desired.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
