Summer Veggie Pasta Dinner

Elevate your weeknight meal game with this vibrant and flavorful Summer Veggie Pasta Dinner! This quick and easy recipe combines al dente spaghetti or linguine with a medley of fresh, colorful vegetables like cherry tomatoes, zucchini, yellow squash, and red bell pepper, all sautéed to tender perfection. Enhanced with fragrant garlic, a splash of zesty lemon juice, and a generous handful of fresh basil, this dish is light yet satisfying. A sprinkle of grated Parmesan cheese finishes it off for a hint of indulgence. Perfect for busy summer evenings, this 35-minute meal offers wholesome ingredients and vibrant flavors, making it an ideal choice for a healthy pasta dinner that’s packed with seasonal vegetables. Whether you’re hosting a casual get-together or just craving a fresh twist on pasta night, this recipe is sure to impress!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz spaghetti or linguine
• 3 tbsp olive oil
• 3 large garlic cloves
• 2 cups cherry tomatoes
• 1 medium zucchini
• 1 medium yellow squash
• 1 large red bell pepper
• 4 cups baby spinach
• 2 tbsp lemon juice
• 1 cup fresh basil leaves
• 0.5 cup grated Parmesan cheese
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 1 gallon water for boiling pasta

Directions

Step 1

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

Step 2

While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, slice the zucchini and yellow squash into thin rounds, and cut the red bell pepper into thin strips.

Step 3

In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and add them to the skillet, cooking until fragrant, about 1 minute.

Step 4

Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften. Then, add the zucchini, yellow squash, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender but still crisp.

Step 5

Stir in the baby spinach and cook just until wilted, about 1-2 minutes.

Step 6

Add the cooked pasta to the skillet, tossing with the vegetables to combine. If the mixture seems dry, add a splash of the reserved pasta cooking water, a little at a time, until desired consistency is reached.

Step 7

Stir in the lemon juice, fresh basil leaves (tear them into smaller pieces if necessary), salt, black pepper, and red pepper flakes. Toss to combine.

Step 8

Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss gently to coat.

Step 9

Serve the pasta warm, garnished with extra basil leaves and Parmesan cheese if desired.

Nutrition Facts

Serving size	(1070.2g)

Amount per serving	% Daily Value*
Calories	906.1

Total Fat 16.8g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 40mg	0%
Sodium 5009.6mg	0%
Total Carbohydrate 146.4g	0%
Dietary Fiber 16.3g	0%
Total Sugars 26.6g
Protein 45.2g	0%

Vitamin D 0IU	0%
Calcium 687.3mg	0%
Iron 9.4mg	0%
Potassium 1408.4mg	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: 16.5%

Protein: 19.7%

Carbs: 63.8%