This Summer Garden Pasta is a bright and fresh dish packed with colorful veggies like tomatoes, zucchini, and bell peppers. It’s like a party of flavors on your plate!
Honestly, it’s perfect for those hot days when you want something quick and tasty. I love to sprinkle on some cheese and enjoy it al fresco—what’s better than that? 🍝✨
Key Ingredients & Substitutions
Spaghetti: While traditional spaghetti works great, you can switch it up! Try whole wheat pasta for extra fiber or even zoodles (zucchini noodles) for a low-carb option.
Cherry Tomatoes: These add a burst of sweetness. If cherry tomatoes aren’t available, use diced regular tomatoes or even sun-dried tomatoes for a different flavor profile.
Fresh Basil: Fresh basil provides a lovely, aromatic touch. If you don’t have fresh basil, dried basil is a decent substitute, but the flavor won’t be quite as fresh. You might also like fresh parsley or spinach.
Parmesan Cheese: Grated Parmesan adds a rich, nutty flavor. Pecorino Romano is a good alternative if you want a stronger taste. Nutritional yeast is a great vegan substitute that gives a cheesy flavor without dairy.
Olive Oil: Extra virgin olive oil is best for flavor. If you want a lighter option, try avocado oil. Coconut oil can also work, but it might change the flavor a bit.
How Do I Get the Pasta Just Right?
Cooking pasta properly is key to avoiding mushiness. Start by bringing a large pot of salted water to a vigorous boil—this enhances the pasta flavor. Always check the package for cooking times, but here’s my tip for al dente texture:
- Add pasta to boiling water and stir right away to prevent sticking.
- Start checking for doneness a minute or two before the time on the package. It should be firm but cooked through.
- Remember to reserve some pasta water before draining, as it helps create a silky sauce when tossing the ingredients together.
How to Make Summer Garden Pasta
Ingredients You’ll Need:
Main Ingredients:
- 8 oz spaghetti or pasta of your choice
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup olive oil
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare. Cooking the pasta will take around 10 minutes, followed by just a few minutes for mixing everything together. It’s a quick and delicious meal for any day in the summer!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil on your stovetop. Once it’s boiling, add the spaghetti or your pasta of choice. Cook according to the package instructions until it’s al dente, which means it should still have a little bite to it. Once it’s done, drain the pasta and set it aside, but be sure to reserve about 1/2 cup of the pasta cooking water. That water will help bring everything together later!
2. Prepare the Tomato Mixture:
While the pasta is cooking, grab a large mixing bowl. Combine the halved cherry tomatoes, minced garlic, chopped basil leaves, olive oil, salt, pepper, and red pepper flakes (if you want a bit of heat). Toss everything gently to mix it well. The tomatoes should start to soften a bit from the salt and oil, releasing their juices.
3. Combine Pasta and Sauce:
Once the pasta is cooked and drained, add it to the bowl with the tomato mixture. Gently toss everything together, adding the reserved pasta water a little bit at a time. This will help create a nice, cohesive sauce that clings to the pasta. Keep adding the water until you reach your desired consistency!
4. Finish with Cheese and Season:
Now it’s time to add the grated Parmesan cheese to the bowl. Toss everything again to make sure the cheese is evenly distributed throughout. Give it a quick taste and adjust the salt and pepper if needed.
5. Serve and Enjoy:
Your Summer Garden Pasta is ready! Serve it immediately, garnishing with additional Parmesan cheese and a sprinkle of fresh basil on top. Enjoy this refreshing dish with friends or family!
Can I Substitute Other Types of Pasta?
Absolutely! You can use whole wheat pasta, gluten-free pasta, or even veggie noodles like zucchini or squash. Just remember to adjust the cooking time based on the type of pasta you choose for the best texture.
What Should I Do If I Don’t Have Fresh Basil?
If fresh basil isn’t available, you can use dried basil instead. A good rule of thumb is to use about one-third the amount of dried herbs compared to fresh (so about 1 tablespoon of dried basil). Just add it directly into the tomato mixture to release its flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of olive oil to keep it moist, or you can microwave it in short bursts, stirring in between, until heated through.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to toss in other seasonal veggies like bell peppers, spinach, or zucchini. Just sauté them lightly before mixing them with the pasta to enhance their flavor and ensure they’re tender!
