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As the sun shines brighter and the days grow longer, summer brings with it a bounty of fresh produce that inspires home cooks to embrace seasonal cooking. Seasonal ingredients not only enhance the flavor of dishes but also elevate them, turning simple meals into vibrant culinary experiences. One dish that beautifully embodies the essence of summer cooking is Ina Garten’s Heavenly Summer Garden Pasta. This delightful recipe showcases an array of colorful, fresh vegetables, making it a perfect light meal for family gatherings or casual dinners on warm evenings.

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

Looking for a light and refreshing summer dish? Try Ina Garten’s Heavenly Summer Garden Pasta! This colorful recipe features fresh cherry tomatoes, zucchini, yellow squash, and red bell pepper, all tossed in perfectly cooked spaghetti. With garlic, fresh basil, and a squeeze of lemon, it's bursting with flavor. Great for a quick weeknight dinner or a gathering, this dish serves 4-6 and is sure to impress. Enjoy with grated Parmesan on top!
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Ingredients
  

12 ounces of spaghetti or linguine

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 medium yellow squash, diced

1 red bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

1/4 cup olive oil

Salt and freshly ground black pepper, to taste

1/2 teaspoon red pepper flakes (optional)

1 cup fresh basil leaves, torn

Grated Parmesan cheese, for serving

Juice of 1 lemon

Instructions
 

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

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Add the Summer Vegetables: Toss in the zucchini, yellow squash, and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.

        Incorporate Tomatoes & Season: Add the halved cherry tomatoes and cook for another 3-4 minutes until they begin to soften. Season the mixture with salt, black pepper, and red pepper flakes if using.

          Combine Pasta & Vegetables: Add the cooked pasta to the skillet with the vegetables. Pour in some reserved pasta water, starting with 1/4 cup, and toss everything together. Add more water if needed to create a light sauce that clings to the pasta.

            Finish with Fresh Herbs: Stir in the torn basil leaves and the lemon juice. Taste and adjust seasoning as necessary.

              Serve: Plate the pasta, sprinkle generously with grated Parmesan cheese, and garnish with additional basil if desired. Enjoy warm!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4-6