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As the temperatures rise and gardens burst with color, the vibrant world of summer cooking comes alive. There's something uniquely delightful about preparing meals that embrace the season’s freshest offerings. In this spirit, we invite you to discover the joys of our Summer Garden Pasta with Olive Oil. This dish not only highlights the rich flavors of seasonal ingredients but also exemplifies the essence of simplicity in cooking. With its bright colors and fresh taste, it is the perfect option for warm weather dining, allowing you to savor the essence of summer on your plate.

Summer Garden Pasta with Olive Oil

Celebrate summer with a delicious Summer Garden Pasta featuring fresh vegetables and extra virgin olive oil! This vibrant dish highlights the best seasonal produce, offering a medley of flavors from zucchini, cherry tomatoes, and bell peppers. Perfect for warm weather dining, this recipe emphasizes simplicity while providing a nourishing meal. Discover how to create a light yet satisfying dish that brings the essence of summer right to your table. Enjoy cooking and sharing memories with loved ones!
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Ingredients
  

12 oz pasta (penne or spaghetti)

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1/2 cup bell peppers, diced (red or yellow)

1/4 cup fresh basil leaves, torn

1/4 cup grated Parmesan cheese (optional)

Salt and pepper to taste

Chili flakes (optional, for a kick)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the pasta and cook according to the package instructions, checking for al dente doneness (usually 8-10 minutes). Before draining, reserve 1 cup of the pasta water. Drain and set the pasta aside.

    Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant and lightly golden, taking care not to let it burn as this will impart a bitter flavor.

      Add Zucchini and Bell Peppers: Introduce the diced zucchini and bell peppers into the skillet. Sauté for approximately 3-4 minutes, stirring occasionally, until they start to soften but still retain some crunch.

        Incorporate Tomatoes and Spinach: Stir in the halved cherry tomatoes and continue to cook for another 2-3 minutes, allowing them to blister and release their juices. Add the chopped spinach and stir just until it wilts, which should take about a minute.

          Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sautéed vegetables. Toss gently to combine all ingredients. Gradually add the reserved pasta water, a little at a time, until a light, cohesive sauce forms around the pasta.

            Finish with Herbs and Seasoning: Remove the skillet from the heat, and fold in the torn basil leaves, lemon zest, lemon juice, and season with salt and pepper to taste. For those who enjoy a bit of heat, sprinkle in chili flakes at this stage. Carefully mix everything until well combined and the pasta is evenly coated.

              Serve: Portion the pasta into bowls, and if desired, sprinkle with grated Parmesan cheese. Drizzle with a touch of extra olive oil and finish with additional fresh basil for garnish.

                Prep Time, Total Time, Servings:

                  10 minutes | 25 minutes | 4 servings

                    Presentation Tips: Serve with fresh lemon wedges on the side for a zesty touch, and consider placing a few whole basil leaves atop each bowl for an appealing visual contrast. Enjoy!