Description
Summer Veg Pasta is a light and colorful Italian main course featuring seasonal vegetables like zucchini, yellow squash, and cherry tomatoes. Tossed in a simple olive oil and herb dressing with garlic and Parmesan cheese, this quick stovetop meal is perfect for a nutritious and satisfying weeknight dinner.
Ingredients
Pasta
- 12 ounces pasta of choice
Vegetables
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
Others
- 3 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and black pepper, to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta cooking water before draining.
- Sauté the vegetables. Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini, yellow squash, diced red bell pepper, and minced garlic. Sauté for 5–6 minutes until the vegetables start to soften.
- Add tomatoes. Stir in the halved cherry tomatoes and cook for an additional 2 minutes, allowing them to soften slightly without losing their shape.
- Toss pasta and vegetables. Add the cooked pasta to the skillet with the vegetables. Pour in the reserved pasta water as needed to loosen the sauce and help everything combine.
- Finish with cheese and basil. Stir in the grated Parmesan cheese and chopped fresh basil leaves until well combined and warmed through.
- Season and serve. Season the dish with salt and black pepper to taste. Serve warm, optionally garnished with extra Parmesan cheese.
Notes
- Add grilled chicken or shrimp for extra protein.
- Use any seasonal vegetables you have on hand to customize the dish.
- Finish with extra Parmesan before serving for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
