Description
A light and refreshing pasta dish perfect for summer, featuring seasonal vegetables and a light olive oil dressing.
Ingredients
Scale
- 8 oz spaghetti or any pasta of your choice
- 2 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the diced zucchini and bell pepper to the skillet. Cook for 5-7 minutes until they start to soften.
- Stir in the cherry tomatoes and corn kernels, cooking for another 3-5 minutes until the tomatoes start to blister.
- Add the cooked pasta to the skillet and toss everything together. Season with salt and pepper to taste.
- Remove from heat and stir in the chopped basil.
- Serve warm, topped with Parmesan cheese if desired.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 50
- Fiber: 5
- Protein: 12
- Cholesterol: 0
Keywords: summer recipes, vegetable pasta, easy dinner recipes, summer dinner ideas, vegetarian pasta