Description
A fresh and light dish showcasing summer produce with vibrant flavors.
Ingredients
- 8 ounces pasta (like penne or fusilli)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
- Add the diced zucchini, yellow squash, and bell pepper. Cook for 5-7 minutes until the vegetables are tender.
- Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes.
- Combine the cooked pasta with the sautéed vegetables. Add chopped basil, and season with salt and pepper. Toss to combine.
- Serve warm, topped with grated Parmesan cheese.
Notes
Use seasonal vegetables and don’t overcook them. Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian