Description
Ina Garten?s Summer Garden Pasta is a vibrant celebration of fresh summer flavors, perfect for warm evenings with friends and family. This quick, colorful dish combines al dente pasta with sweet cherry tomatoes, crisp zucchini, and fragrant basil, all drizzled with rich olive oil and topped with grated Parmesan.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, chopped
- 2 cups fresh basil leaves, torn
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the fusilli in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and set aside.
- In a skillet over medium heat, add olive oil and saut? minced garlic until fragrant (about 1 minute). Add zucchini and cherry tomatoes; cook until tender (about 4-5 minutes).
- Combine the cooked pasta with the saut?ed vegetables in the skillet. Stir in torn basil leaves and season with salt and pepper. Drizzle with additional olive oil and mix in grated Parmesan.
- Serve immediately, garnished with extra basil or cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 410
- Sugar: 5g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg