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To make Summer Garden Pasta, gather these key ingredients: - 12 oz spaghetti or your favorite pasta - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 medium yellow bell pepper, diced - 1 cup fresh spinach leaves - 1 cup edamame, shelled (frozen is fine, thawed) - 3 cloves garlic, minced - 1/4 cup olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped (plus more for garnish) - Salt and pepper to taste - Grated Parmesan cheese (optional for serving) Fresh vegetables and herbs make this dish special. Each adds flavor, color, and nutrition. - Cherry tomatoes bring sweetness. They burst in your mouth while you eat. - Zucchini adds a soft texture. Its mild taste blends well with other veggies. - Yellow bell pepper offers a sweet crunch. It brightens the dish visually and taste-wise. - Fresh spinach gives a pop of green. It wilts quickly, adding volume and nutrients. - Edamame gives protein and a nutty flavor. It also adds a lovely green color. - Garlic adds depth. It brings a warm, savory note to every bite. - Basil adds a hint of sweetness. It complements the other flavors perfectly. Choosing the right pasta is key to a great dish. Here are some tips: - Spaghetti is classic and works well. It holds the sauce nicely. - Fusilli or penne can also be great. They catch bits of veggies in their grooves. - Use whole wheat or gluten-free pasta if needed. They work just as well. - Always cook pasta al dente. This keeps it firm and gives a nice bite. - Reserve some pasta water before draining. It helps bind the sauce and pasta together. {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 12 ounces of spaghetti or your favorite pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Before draining, reserve one cup of pasta water. This water will help later on. Drain the pasta and set it aside. In a large skillet, heat 1/4 cup of olive oil over medium heat. Once the oil is hot, add 3 minced garlic cloves. Sauté them for about one minute. You want to smell that garlic! Next, toss in 1 cup of halved cherry tomatoes, 1 sliced zucchini, and 1 diced yellow bell pepper. Sauté these vegetables for 5 to 7 minutes. Cook them until they soften. Now, stir in 1 cup of fresh spinach and 1 cup of shelled edamame. Cook these for another 2 to 3 minutes. You want the spinach to wilt and the edamame to heat up. Next, add your cooked pasta to the skillet. Drizzle 1 tablespoon of balsamic vinegar over it. Sprinkle in 1 teaspoon of dried oregano and some fresh basil. If the pasta seems dry, pour in a bit of the reserved pasta water. Toss everything together until it mixes well. Season with salt and pepper to your taste. Enjoy! To cook pasta, start with a big pot of water. Use enough salt to make it taste like the sea. Bring the water to a rolling boil before adding the pasta. Check the package for cooking times. Cook until the pasta is al dente. That means it has a slight bite. Save one cup of the pasta water before draining. This water helps to mix everything later. Flavor is key in Summer Garden Pasta. I love using fresh herbs like basil. Fresh herbs brighten the dish. Dried oregano adds depth. A splash of balsamic vinegar gives a sweet tang. Always taste as you go. Add salt and pepper to balance the flavors. If you want more garlic, add an extra clove. Remember, the right seasonings can change everything. Serve your pasta warm and fresh. A sprinkle of grated Parmesan adds creaminess. Pair the dish with a simple green salad. A crisp white wine goes well too. If you like, add grilled chicken or shrimp for protein. This dish is great for sharing. Enjoy it with family or friends on a warm evening. The vibrant colors make it a feast for the eyes! Pro Tips Perfect Pasta Texture: Always cook your pasta until al dente for the best texture. This means it should be firm to the bite, which helps it hold up better when mixed with the sauce and vegetables. Season Your Water: When boiling pasta, add a generous amount of salt to the water. This enhances the flavor of the pasta itself, making every bite delicious. Fresh Herbs Boost Flavor: Use fresh herbs like basil at the end of cooking for a burst of flavor. Dried herbs can lose potency, so fresh ones should be added last. Save Pasta Water: Reserve some pasta cooking water before draining. This starchy water can be added to your sauce to help it adhere better to the pasta and enhance creaminess. {{image_2}} You can easily make this dish gluten-free. Just swap the regular pasta for gluten-free pasta. Many brands offer great options that taste good. Look for brown rice or chickpea pasta. They hold up well and keep the dish tasty. Feel free to change the veggies based on what you have. If you don’t like zucchini, use bell peppers or mushrooms. Broccoli or asparagus can also add great flavor. Try adding corn for a sweet crunch. Just remember to keep the colors bright for a beautiful dish. Want to add protein to your Summer Garden Pasta? You can mix in cooked chicken, shrimp, or even tofu. For a plant-based option, add beans or lentils. These will add texture and make the dish more filling. Store any leftover Summer Garden Pasta in an airtight container. Make sure it cools down first. Place it in the fridge for up to three days. This keeps the flavors fresh and safe to eat. If you want to enjoy it later, you can freeze it. To freeze your pasta, let it cool completely. Divide it into portions. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. It can stay frozen for up to three months. When you're ready, just thaw it in the fridge overnight. Reheat your pasta either on the stove or in the microwave. For the stove, add a splash of water to a pan. Heat it gently over medium heat, stirring often. For the microwave, place it in a bowl and cover it. Heat in 30-second bursts until warm. Add a touch of olive oil for extra flavor if needed. Yes, you can use many types of pasta. I often choose penne or fusilli. These shapes hold sauce well. You can also try whole wheat or gluten-free pasta. Just cook it according to the package directions. This dish is flexible and tasty with any pasta. You can add many veggies to this dish. Bell peppers, carrots, and peas work great. You could also use asparagus or broccoli for more crunch. Fresh herbs like parsley or cilantro can add flavor. Feel free to mix and match based on what you have. The goal is to enjoy fresh, seasonal produce. To make this dish vegan, skip the Parmesan cheese. You can add nutritional yeast for a cheesy flavor. Be sure all pasta is egg-free if needed. You can also add more protein with chickpeas or lentils. This way, you keep it hearty and satisfying without dairy. Enjoy your vegan Summer Garden Pasta! This blog covered the key ingredients, step-by-step cooking, and useful tips for Summer Garden Pasta. You learned how to select fresh veggies and herbs, cook pasta perfectly, and enhance flavors. We explored variations for gluten-free and vegan options and discussed storage tips for leftovers. Remember, with simple steps and fresh ingredients, you can enjoy a delicious meal. Keep experimenting to find your favorite mixes and enjoy your cooking journey!

Summer Garden Pasta

A fresh and vibrant pasta dish featuring seasonal vegetables and a light dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 oz spaghetti or your favorite pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow bell pepper, diced
  • 1 cup fresh spinach leaves
  • 1 cup edamame, shelled (frozen is fine, thawed)
  • 3 cloves garlic, minced
  • 1 4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil, chopped (plus more for garnish)
  • to taste salt and pepper
  • to taste grated Parmesan cheese (optional for serving)

Instructions
 

  • In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
  • In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
  • Toss in the cherry tomatoes, zucchini, and bell pepper. Sauté for about 5-7 minutes, until the veggies soften.
  • Stir the spinach leaves and edamame into the skillet, cooking for another 2-3 minutes until the spinach wilts and the edamame is heated through.
  • Add the cooked pasta to the skillet with the vegetables. Drizzle balsamic vinegar over the top and sprinkle in the dried oregano and fresh basil. Pour in a bit of the reserved pasta water (as needed) to help combine everything.
  • Toss all ingredients together until well mixed. Season with salt and pepper to taste, adjusting the flavors as desired.
  • Transfer the pasta to serving bowls, garnishing each bowl with additional fresh basil and grated Parmesan cheese if you're using it.

Notes

Feel free to add any other seasonal vegetables you like.
Keyword pasta, summer, vegetarian