Description
Ina Garten’s Summer Garden Pasta is a vibrant and flavorful dish that showcases the best of summer’s bounty. With fresh zucchini, juicy cherry tomatoes, and aromatic basil, this pasta comes together in just 30 minutes, making it perfect for busy weeknights or casual gatherings. Each bite bursts with color and taste, topped off with freshly grated Parmesan cheese for a delightful finish. Experience the essence of summer in every forkful.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup fresh basil leaves, chopped
- ½ cup grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- 1. Bring a large pot of salted water to boil. Cook fusilli pasta until al dente (about 8-10 minutes). Drain and reserve some pasta water.
- 2. In a skillet over medium heat, add olive oil and sauté garlic for about 1 minute until fragrant.
- 3. Add diced zucchini and yellow squash; cook until tender yet crisp.
- 4. Stir in halved cherry tomatoes and cook until they begin to blister (approximately 3 minutes).
- 5. Combine the cooked pasta with the sautéed vegetables in the skillet. Toss gently.
- 6. Mix in chopped basil, season with salt and pepper, and add reserved pasta water if needed.
- 7. Serve warm topped with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg