This summer garden pasta is a cheerful dish packed with fresh veggies like tomatoes, bell peppers, and zucchini. It’s light, colorful, and super easy to whip up!
Cooking this dish feels like a mini garden party! I love tossing everything together with a splash of olive oil. It’s so fun to enjoy summer’s best produce in a tasty bowl of goodness!
Key Ingredients & Substitutions
Angel Hair Pasta: This thin pasta cooks quickly and pairs well with light dishes. If you prefer, you can substitute with spaghetti or even gluten-free pasta if needed.
Cherry Tomatoes: Their sweetness is perfect for this dish. If you can’t find them, diced regular tomatoes work too! Fresh or canned will do, but fresh gives better texture.
Garlic: Fresh minced garlic adds great flavor. If you’re short on fresh garlic, garlic powder can be used as a last-minute substitute—just use less.
Fresh Basil: It offers a lovely aroma and flavor. If fresh basil isn’t available, dried basil can work in a pinch! Use about a teaspoon of dried basil instead of fresh.
Parmesan Cheese: It’s fantastic for a salty kick. You can swap it with Pecorino Romano or nutritional yeast for a dairy-free option.
How Do I Ensure the Pasta is Perfectly Cooked?
Cooking pasta can be tricky if you’re new to it, but it’s easy with a few tips. We want the pasta to be “al dente,” meaning firm to the bite but not hard.
- Always use a large pot with plenty of boiling salted water. This helps the pasta cook evenly.
- Stir the pasta occasionally while cooking to prevent it from sticking together.
- Check the package for cooking time, but start tasting a minute or two before it’s supposed to be done.
- Once it’s perfectly al dente, drain it immediately to stop the cooking process. You don’t want mushy pasta!
By following these simple tips, you will have pasta that’s just right for your summer garden dish!
Easy Summer Garden Pasta with Fresh Veggies
Ingredients You’ll Need:
Main Ingredients:
- 8 oz angel hair pasta (or thin spaghetti)
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped (plus some whole for garnish)
- 1/4 cup grated Parmesan cheese (plus extra for topping)
For Drizzling:
- 3 tbsp extra virgin olive oil
For Flavoring:
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This quick and colorful dish takes about 15 minutes to prepare and cook. In no time, you’ll be enjoying a bowl of deliciousness filled with summer flavors!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once bubbling, add the angel hair pasta and cook according to the package instructions until it’s al dente. This usually takes just about 3-4 minutes since it’s a thin pasta. When done, drain it well and set aside.
2. Preparing the Veggies:
While the pasta is cooking, it’s time to prepare your fresh vegetables. Cut the cherry tomatoes in half, mince the garlic finely, and chop the fresh basil leaves into small pieces. The smell of these fresh ingredients will already get you excited!
3. Mixing Everything Together:
In a large mixing bowl, combine the hot cooked pasta with the olive oil, minced garlic, halved cherry tomatoes, and chopped basil. It’s essential to do this while the pasta is still warm, so everything combines beautifully and the tomatoes start to soften a little. Toss everything together well, ensuring the pasta is evenly coated with the garlic and olive oil.
4. Adding the Finishing Touches:
Next, sprinkle the grated Parmesan cheese into the bowl, and if you like a little heat, add in the red pepper flakes. Season it all with salt and black pepper to taste. Give it another good toss to mix everything up nicely!
5. Serving Your Pasta:
Transfer the delicious veggie pasta to a serving bowl. For that gorgeous touch, garnish with a few whole basil leaves and an extra sprinkle of Parmesan cheese on top. This not only looks stunning but adds extra flavor too.
6. Enjoying Your Meal:
Dig in and savor the delightful fresh flavors of summer right from your garden! This dish is best served immediately warm, but it’s also delicious at room temperature!
This simple, fresh pasta dish highlights summer garden vegetables with minimal cooking, letting the vibrant flavors shine through. Enjoy!
FAQ for Easy Summer Garden Pasta with Fresh Veggies
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in any seasonal vegetables you like. Zucchini, bell peppers, or spinach would all work well and add great flavor and color!
Can I Make This Pasta Vegan?
Yes! To make this dish vegan, simply omit the Parmesan cheese or substitute it with a plant-based cheese or nutritional yeast for a cheesy flavor without the dairy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of olive oil if needed to refresh the dish.
Can I Serve This Pasta Cold?
Definitely! This pasta is also delicious as a cold pasta salad. Simply let it cool to room temperature before serving, and you can enjoy it chilled, perfect for summer picnics!
