Summer Garden Pasta

Here’s a fresh and flavorful Summer Garden Pasta recipe—perfect for showcasing ripe summer vegetables and herbs. It’s light, easy, and can be served warm or at room temperature!

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🌿 Summer Garden Pasta

Ingredients (Serves 4)

• 8 oz pasta (spaghetti, linguine, or penne)

• 2 tbsp olive oil

• 3 cloves garlic, thinly sliced

• 1 pint cherry tomatoes, halved

• 1 medium zucchini, sliced into half moons

• 1 ear of corn, kernels cut off (or 1 cup frozen/thawed)

• 1 cup baby spinach or kale

• 1/4 cup fresh basil, chopped

• 1/2 tsp red pepper flakes (optional)

• Salt and black pepper, to taste

• Parmesan cheese or crumbled feta, for topping (optional)

• Fresh lemon juice (about 1 tbsp), to finish

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Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.

2. Sauté veggies:

   • In a large skillet, heat olive oil over medium.

   • Add garlic and red pepper flakes; cook until fragrant (30 sec).

   • Add cherry tomatoes and cook until they soften and burst, about 4–5 min.

   • Stir in zucchini and corn. Sauté for 3–4 min until just tender.

   • Add spinach or kale and cook until wilted.

3. Combine:

   • Add cooked pasta and a splash of reserved pasta water to the skillet.

   • Toss everything together until coated and glossy.

   • Season with salt, pepper, and fresh lemon juice.

4. Serve:

   • Top with fresh basil and cheese (if using).

   • Serve warm or let cool for a refreshing room-temp dish.