Pasta with Summer Vegetables and Herbs

Embrace the flavors of the season with this vibrant Pasta with Summer Vegetables and Herbs, a dish that perfectly captures the essence of fresh, garden-fresh ingredients. Packed with tender zucchini, juicy cherry tomatoes, and sweet yellow bell peppers, this pasta recipe highlights the natural sweetness of summer produce. A fragrant medley of garlic, fresh basil, and lemon zest infuses every bite with bright, herbaceous notes, while baby spinach adds a nutritious touch. Finished with a light Parmesan cheese coating and optional red pepper flakes for a subtle kick, this quick and easy recipe comes together in just 35 minutes, making it perfect for a weeknight dinner or a casual gathering. Serve it warm with a drizzle of olive oil and extra fresh basil for a truly irresistible summer meal. Keywords: summer pasta recipe, easy vegetable pasta, fresh herb pasta, one-pan pasta recipe.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Pasta (such as penne or fusilli)
• 3 tbsp Olive oil
• 3 cloves Garlic cloves, minced
• 2 medium Zucchini, sliced into half-moons
• 2 cups Cherry tomatoes, halved
• 1 medium Yellow bell pepper, diced
• 3 cups Baby spinach
• 1 cup Fresh basil leaves, chopped
• 1 cup Parmesan cheese, grated
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 0.25 tsp Red pepper flakes (optional)
• 1 whole Lemon, zested and juiced

Directions

Step 1

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

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.

Step 3

Add the zucchini slices, cherry tomatoes, and yellow bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.

Step 4

Lower the heat and stir in the baby spinach. Cook for 1-2 minutes, or until the spinach wilts.

Step 5

Add the cooked pasta to the skillet, along with the reserved pasta water, and toss to combine. The water will create a light sauce that coats the pasta and vegetables.

Step 6

Stir in the fresh basil, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 more minutes to meld the flavors.

Step 7

Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Toss gently to distribute the cheese evenly.

Step 8

Serve the pasta warm, garnished with additional fresh basil and a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	(1713.9g)

Amount per serving	% Daily Value*
Calories	1410.5

Total Fat 72.2g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 80mg	0%
Sodium 3862.8mg	0%
Total Carbohydrate 135.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 26.6g
Protein 66.2g	0%

Vitamin D 0IU	0%
Calcium 1372.4mg	0%
Iron 19.0mg	0%
Potassium 2759.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 18.2%

Carbs: 37.3%