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As the sun shines brightly and gardens come alive with the vibrant hues of summer vegetables and herbs, there’s no better way to embrace this bountiful season than through a fresh and colorful dish. The Summer Garden Pasta Extravaganza is not just a recipe; it’s a celebration of summer’s finest produce, combining the rich flavors of seasonal vegetables and aromatic herbs to create a dish that is both healthy and satisfying. The beauty of this recipe lies not only in its delightful taste but also in its simplicity—ready in under 30 minutes—making it perfect for those warm summer evenings when you want a meal that’s light yet fulfilling.

Ina Garten’s Summer Garden Pasta Is (Almost) Too Good to Be True

Enjoy the vibrant tastes of summer with this Garden Pasta Extravaganza! This easy recipe features al dente spaghetti or linguine loaded with diced zucchini, summer squash, and red bell pepper, all tossed in a garlic-infused olive oil. Bright cherry tomatoes and fresh basil elevate the flavors, while a touch of lemon juice adds zest. Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner or a casual gathering. Don’t forget the grated Parmesan on top!
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Ingredients
  

1 pound of spaghetti or linguine

2 tablespoons olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 medium summer squash, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup freshly picked basil leaves, chopped

1 teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper, to taste

½ cup grated Parmesan cheese, plus more for serving

1 tablespoon lemon juice

Optional: 1 cup fresh arugula for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Add the Summer Vegetables: Incorporate the zucchini, summer squash, and bell pepper into the skillet. Season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

        Combine Everything: Add the cherry tomatoes, red pepper flakes, and cooked pasta to the skillet. Toss everything together, allowing the tomatoes to soften slightly. If the pasta looks dry, add reserved pasta water a little at a time until the desired consistency is reached.

          Finish with Flavor: Stir in the chopped basil, grated Parmesan cheese, and lemon juice. Taste and adjust seasoning if necessary.

            Serve: Remove from heat and garnish with fresh arugula (if using) and additional Parmesan cheese. Serve immediately, enjoying the fresh summer flavors.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4