Pin
Ina Garten’s Summer Garden Pasta is my go to summer meal when tomatoes are at their juiciest and basil is growing wild on my porch. It is fresh colorful quick to prepare and always feels like a celebration of the season’s best produce. The flavors of basil and ripe tomatoes are the stars and the dish makes even a Wednesday night feel a little bit special.
I remember the first time I made this pasta after visiting our farmer’s market and picking up glossy zucchini and sun kissed tomatoes. Every bite transports me right back to that happy afternoon.
Ingredients
- Pasta such as penne or fusilli: Choose short shapes that catch the vegetables well Select bronze cut pasta for better sauce clinging
- Ripe tomatoes diced: Look for locally grown if possible tender and fragrant They bring natural sweetness and juiciness
- Medium zucchini sliced: Pick small firm zucchini for best texture and flavor Avoid oversized watery ones
- Fresh basil chopped: Tear leaves gently to keep the aroma bright Use plenty for a strong herbal note
- Parmesan cheese grated: Use real Parmigiano Reggiano if possible The flavor is deeper and nuttier
- Olive oil: A good extra virgin kind adds beautiful floral notes and silkiness
- Salt and pepper: Taste as you go Use flaky kosher salt and freshly cracked black pepper for best results
Step-by-Step Instructions
- Cook the Pasta:
- Cook pasta in a big pot of generously salted boiling water Stir often so it does not stick Taste after eight minutes for perfect al dente texture Drain and reserve a little hot water for loosening the sauce if needed
- Sauté the Zucchini:
- In a large skillet pour in olive oil and warm it over medium heat Scatter the zucchini in a single layer Let it sit undisturbed for a minute before stirring so the edges get some golden color Cook for about three to four minutes until the slices are just soft
- Add the Tomatoes:
- Toss the diced tomatoes into the pan with zucchini Stir gently As the tomatoes heat up they release their juices which coat the zucchini and create a light sauce Let them simmer together until tomatoes are just soft but still hold shape about two to three minutes
- Combine Pasta and Basil:
- Transfer the drained pasta directly into the skillet Add chopped basil right away so the heat releases its oils Toss everything gently for even mixing If the mixture looks dry splash in a tablespoon or two of the reserved pasta water
- Finish with Parmesan:
- Spoon the pasta into bowls or onto a large platter Sprinkle generously with grated Parmesan over the top Save some extra to hand around at the table Tear a few more basil leaves for color and scent
Pin
My favorite part is the Parmesan When it melts against the warm vegetables it creates little pockets of cheesy magic that my whole family loves. I remember serving this at a backyard dinner party where everyone wanted seconds and the plate was scraped clean.
Storage Tips
This pasta keeps well for up to two days in a sealed container in the fridge. If you want to enjoy leftovers add a splash of olive oil before reheating to keep it silky. The flavors will deepen overnight making the dish even more delicious on day two.
Ingredient Substitutions
You can make this work with different vegetables like summer squash eggplant or sweet peppers. If you have cherry tomatoes cut them in half and use those for an even sweeter result. Pecorino Romano or a dairy free cheese can stand in for Parmesan if needed.
Pin
Serving Suggestions
Pair this pasta with a crisp green salad and some crusty bread to mop up the juices. For extra protein toss in white beans or grilled chicken. It is lovely served family style on a big platter and garnished with more fresh herbs.
Cultural Context
This style of pasta celebrates Italian summer cooking where the ingredient quality matters most. Dishes like this one are meant to highlight the flavor of garden vegetables rather than masking them with heavy sauces. Each bite is meant to taste of sunshine and freshness.
Frequently Asked Questions About the Recipe
- → What type of pasta works best for this dish?
Penne or fusilli partner perfectly with the vegetables, catching the sauce and holding the flavors. Other short shapes also work well.
- → Can I use other vegetables besides zucchini?
Absolutely! Bell peppers, summer squash, or eggplant add variety and maintain the garden-fresh spirit of the dish.
- → Is it necessary to peel the tomatoes?
Peeling is optional—ripe tomatoes with skins left on provide extra texture and keep preparation quick and simple.
- → How can I make this dish vegetarian-friendly?
It's already vegetarian; for a vegan twist, simply substitute Parmesan with a dairy-free alternative or nutritional yeast.
- → Can the dish be made ahead?
Yes, prepare in advance and serve at room temperature. Add fresh basil and cheese just before serving for best flavor.