Sweet Summer Pasta

Capture the essence of the season with Sweet Summer Pasta, a vibrant and fresh dish that's perfect for warm-weather dining. This colorful recipe features tender spaghetti tossed with sautéed cherry tomatoes, zucchini, and yellow squash, creating a medley of sweet and savory flavors. A bright hint of lemon zest and juice adds a citrusy kickoff, while fresh basil and a dusting of Parmesan cheese bring an irresistible herbal and cheesy finish. Enhanced with a touch of heat from red pepper flakes and the richness of olive oil, this quick and easy pasta comes together in just 35 minutes, making it ideal for weeknight dinners or entertaining. Pair this light, flavorful pasta with a crisp white wine and enjoy a taste of summer in every bite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces spaghetti
• 2 cups cherry tomatoes
• 1 medium zucchini
• 1 medium yellow squash
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 large lemon
• 1 cup fresh basil leaves
• 1 cup Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the cooked pasta aside.

Step 2

While the pasta cooks, halve the cherry tomatoes, dice the zucchini and yellow squash into bite-sized pieces, and mince the garlic.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.

Step 4

Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring frequently, until they begin to soften and release their juices.

Step 5

Add the diced zucchini and yellow squash to the skillet. Sprinkle with salt, black pepper, and red pepper flakes. Sauté for another 5-7 minutes, or until the vegetables are tender.

Step 6

Zest and juice the lemon. Add the lemon juice and zest to the skillet, stirring to combine.

Step 7

Toss the cooked spaghetti into the skillet with the veggies. Add the remaining tablespoon of olive oil and a splash of the reserved pasta water to loosen the sauce. Mix well, ensuring the pasta is evenly coated.

Step 8

Tear the fresh basil leaves into smaller pieces and sprinkle them over the pasta. Toss again to incorporate.

Step 9

Serve the Sweet Summer Pasta immediately, garnished with freshly grated Parmesan cheese. Enjoy!

Nutrition Facts

Serving size	(1278.9g)

Amount per serving	% Daily Value*
Calories	1512.9

Total Fat 76.0g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 88.9mg	0%
Sodium 4895.5mg	0%
Total Carbohydrate 153.3g	0%
Dietary Fiber 16.5g	0%
Total Sugars 32.2g
Protein 60.6g	0%

Vitamin D 0IU	0%
Calcium 1103.3mg	0%
Iron 9.9mg	0%
Potassium 1951.6mg	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: 44.4%

Protein: 15.7%

Carbs: 39.8%