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When it comes to creating a dish that captures the essence of summer, the choice of ingredients is paramount. The Summer Garden Pasta is designed to highlight the freshness of seasonal produce, bringing together the best of what summer has to offer. Below, we will take a closer look at the key ingredients used in this recipe and their nutritional benefits.

Summer Garden Pasta

Elevate your summer dining with a delicious Summer Garden Pasta recipe that brings together fresh vegetables and whole wheat spaghetti for a vibrant and nutritious meal. Perfect for warm evenings or light lunches, this dish showcases seasonal produce like zucchini, bell peppers, and cherry tomatoes, enhanced with aromatic herbs and olive oil. Enjoy a healthy, easy-to-make feast that celebrates the best flavors of summer while nourishing your body. Discover how to prepare this culinary delight and savor every bite!
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Ingredients
  

12 oz whole wheat spaghetti

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 cup yellow bell pepper, diced

1 cup fresh basil leaves, torn

2 cloves garlic, minced

1/4 cup extra virgin olive oil

1/2 tsp red pepper flakes (optional for a bit of heat)

Salt and black pepper to taste

1/2 cup grated Parmesan cheese (substitute with nutritional yeast for a vegan option)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water for later use. Drain the spaghetti and set aside.

    Sauté the Vegetables: In a large skillet set over medium heat, pour in the extra virgin olive oil. Once the oil is shimmering, add the minced garlic and red pepper flakes. Sauté for about 30 seconds, stirring constantly, until fragrant. Be cautious not to let the garlic burn, as it can turn bitter.

      Add the Veggies: To the skillet, incorporate the diced zucchini and yellow bell pepper. Cook for approximately 4-5 minutes, stirring occasionally, until the vegetables become tender yet retain a slight crunch. Next, add the halved cherry tomatoes to the skillet, cooking for an additional 2-3 minutes until they begin to soften but still hold their shape.

        Combine with Pasta: Add the drained spaghetti directly into the skillet with the sautéed vegetables. Gently toss everything together, gradually adding reserved pasta water, a splash at a time, until the mixture reaches your desired consistency for the sauce.

          Season and Finish: Remove the skillet from heat. Stir in the torn fresh basil, lemon zest, and lemon juice. Season the pasta to taste with salt and black pepper, mixing well.

            Serve: Plate the pasta in individual bowls and generously sprinkle each serving with grated Parmesan cheese. Garnish with extra fresh basil leaves if desired for a vibrant touch.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4

                - Presentation Tips: Serve the pasta warm in shallow bowls to showcase the colorful vegetables, and consider drizzling a tiny bit of olive oil on top for an elegant finish.