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As the summer sun shines brightly, it heralds the arrival of vibrant, fresh produce that beckons us to create delightful meals filled with flavor and nutrition. One such dish that encapsulates the essence of summer is the Summer Garden Pasta Delight. This recipe is not just a meal; it is a celebration of the season’s bounty, featuring a colorful medley of vegetables that can elevate any dining experience. With its simple preparation and wholesome ingredients, this pasta dish is perfect for families, casual gatherings, or a quiet night in.

Ina Garten’s Summer Garden Pasta Is (Almost) Too Good to Be True

Brighten up your summer with this delicious Summer Garden Pasta Delight! Packed with vibrant cherry tomatoes, zucchini, yellow squash, and fresh corn, this dish brings the flavors of the season to your table. Ready in just 30 minutes, it's perfect for a quick weeknight dinner or a weekend gathering. Tossed with garlic, fresh basil, and a sprinkle of Parmesan, every bite is bursting with freshness. Enjoy this colorful, healthy meal that everyone will love!
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Ingredients
  

12 oz pasta (fusilli or spaghetti)

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 medium yellow squash, diced

1 cup fresh corn kernels (about 2 ears)

3 cloves garlic, minced

1 small red onion, finely chopped

1/4 cup olive oil

1 teaspoon red pepper flakes

Salt and black pepper to taste

1 cup fresh basil leaves, torn

1/2 cup grated Parmesan cheese

Zest and juice of 1 lemon

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the red onion and garlic, sautéing until fragrant and the onion becomes translucent, about 3-5 minutes.

      Add the Summer Veggies: Toss in the zucchini, yellow squash, and corn. Sauté for another 5-7 minutes, or until the vegetables are just tender. Stir in the cherry tomatoes, red pepper flakes, salt, and pepper. Cook until the tomatoes start to burst, approximately 3-4 minutes.

        Combine with Pasta: Add the drained pasta to the skillet with the vegetable mixture. Pour in some of the reserved pasta water gradually until the desired consistency is reached. Stir in the lemon zest and juice, followed by the torn basil leaves.

          Finish the Dish: Remove from heat and sprinkle with grated Parmesan cheese. Toss everything together until well combined. Taste and adjust seasoning if needed.

            Serve: Serve warm, garnished with extra basil and parmesan if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6