This Easy Summer Garden Pasta is bursting with fresh colors and flavors! Tossed with juicy tomatoes, crunchy bell peppers, and tasty herbs, it’s the perfect light meal.
Making this dish is a breeze! I love how I can use whatever veggies I have on hand. It’s a great way to enjoy summer produce—and it’s quick, so I can get back to soaking up the sun! ☀️
Key Ingredients & Substitutions
Pasta: I like using spaghetti or angel hair for this recipe. If you prefer whole grain, gluten-free, or another favorite type, feel free to switch. Just adjust the cooking time as needed.
Cherry Tomatoes: The sweetness of cherry tomatoes makes this dish bright. You can use grape tomatoes or even diced larger tomatoes if that’s what you have on hand. Just remember to adjust the quantity!
Garlic: Fresh garlic delivers a strong flavor, but if you’re in a pinch, garlic powder can work too. Use about 1/8 tsp of garlic powder for every clove, but fresh is best for this recipe.
Basil: Fresh basil is key for a summer flavor boost. If you can’t find it, consider dried basil, but use about 1 tsp instead. Don’t use too much or the flavor can get overwhelming.
Parmesan Cheese: Parmesan adds a lovely creaminess. Pecorino Romano is a good substitute if you want a stronger flavor, or even nutritional yeast for a dairy-free twist.
How Do You Make Sure Your Pasta is Perfectly Cooked?
Cooking pasta just right is crucial for this dish. Here’s how to get it al dente—meaning it will have a little bit of bite!
- Start by bringing a large pot of salted water to a rolling boil. The salt helps flavor the pasta.
- Add your pasta and stir it occasionally so it doesn’t stick together.
- Check the cooking time on the package. Taste the pasta a minute or two before it’s supposed to be done. It should be tender but still firm.
- Once it’s ready, reserve some pasta water! This starchy water helps create a better sauce later.
- Drain the pasta, but don’t rinse it! Rinsing removes the starch that helps sauces cling.
With these tips, your pasta will be perfectly cooked and ready to soak up all those delicious flavors!
Easy Summer Garden Pasta Recipe with Fresh Veggies
Ingredients You’ll Need:
- 8 oz spaghetti or angel hair pasta
- 1 ½ cups cherry tomatoes, halved
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, chopped (plus extra for garnish)
- 3 tbsp extra virgin olive oil
- ⅓ cup grated Parmesan cheese (plus extra for topping)
- ¼ tsp red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful summer pasta dish takes about 15 minutes to prepare and cook. In no time, you’ll have a fresh, vibrant meal ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Once it’s boiling, add your pasta and cook according to the package instructions until al dente (firm to the bite). Remember to reserve ½ cup of the pasta water before draining!
2. Mixing the Fresh Ingredients:
While the pasta is cooking, grab a big mixing bowl. Combine the halved cherry tomatoes, minced garlic, chopped basil, olive oil, red pepper flakes (if using), and a sprinkle of salt and pepper. Give it a good stir to mix everything together and let it sit for a few minutes to marinate.
3. Combining Pasta and Veggies:
When the pasta is done, drain it and add it hot to the bowl with your fresh mixture. Gently toss everything together so the warm pasta soaks up the flavors from the veggies.
4. Adding Parmesan and Adjusting Sauce:
Next, sprinkle the grated Parmesan cheese over the pasta and mix it in. If you need a bit more moisture to coat the pasta nicely, add a little of the reserved pasta water—just a tablespoon at a time—until you reach the desired consistency.
5. Final Touches:
Before serving, taste and adjust the seasoning with more salt and pepper if needed. Transfer the pasta to a large serving bowl.
6. Serving:
Serve the pasta right away while it’s warm and inviting. Garnish with extra basil leaves and more grated Parmesan cheese if desired for that extra touch!
This dish shines with the freshness of summer tomatoes and basil, making it a light yet flavorful pasta perfect for warm days!
FAQ about Easy Summer Garden Pasta
Can I Use Different Vegetables?
Absolutely! This recipe is very flexible. Feel free to add other summer veggies like zucchini, bell peppers, or even corn. Just make sure to cut them into bite-sized pieces so they mix well with the pasta.
How Can I Make This Dish Vegan?
To make this pasta vegan, simply substitute the grated Parmesan cheese with nutritional yeast for a cheesy flavor. You can also use a plant-based pasta if desired. Just ensure the rest of the ingredients are vegan as well!
Can I Make This Ahead of Time?
Yes, you can prepare the pasta and toss it with the veggies ahead of time! Store it in an airtight container in the fridge for up to 2 days. Just keep in mind that the pasta may absorb some dressing, so you might want to add a splash of olive oil or reserved pasta water when reheating.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil to help refresh the dish if it looks dry.
