Summer Garden Pasta Dish (Print)

Pasta tossed with cherry tomatoes, bell peppers, zucchini, and basil in a light garlic olive oil sauce.

# Ingredients:

→ Pasta

01 - 225 g spaghetti or penne

→ Vegetables

02 - 150 g cherry tomatoes, halved
03 - 150 g bell peppers, diced (red, yellow, and green mix)
04 - 150 g zucchini, thinly sliced

→ Herbs and aromatics

05 - 15 g fresh basil leaves
06 - 2 cloves garlic, minced

→ Seasonings and oils

07 - 2 tablespoons extra virgin olive oil
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and set aside.
02 - Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until aromatic, about 1 minute.
03 - Add cherry tomatoes and diced bell peppers to the pan. Cook, stirring occasionally, until tomatoes begin to blister, about 3 minutes.
04 - Stir in sliced zucchini and continue cooking for another 3 minutes, until the vegetables are tender yet retain some crispness.
05 - Add the drained pasta to the pan with the vegetables. Toss gently to combine and coat the pasta with the vegetable mixture.
06 - Season with salt, freshly ground black pepper, and scatter fresh basil leaves over the pasta before serving.

# Additional Notes:

01 - For extra zest, add a splash of fresh lemon juice or a sprinkle of grated Parmesan just before serving.

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