Ina Garten Summer Garden Pasta (Print-Friendly Version)
Vibrant pasta with tomatoes, zucchini, basil, and Parmesan delivers garden-fresh flavors in every bite.
# Ingredients:
→ Pasta and Vegetables
01 -
225 g penne or fusilli pasta
02 -
2 cups ripe tomatoes, diced
03 -
1 medium zucchini, sliced
→ Herbs and Cheese
04 -
60 ml fresh basil, chopped
05 -
50 g Parmesan cheese, freshly grated
→ Pantry Staples
06 -
2 tablespoons olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
# Steps:
01 -
Boil a large pot of salted water and cook the pasta until al dente, approximately 8–10 minutes. Drain thoroughly and set aside.
02 -
Heat olive oil in a skillet over medium heat. Add sliced zucchini and cook for 3–4 minutes or until tender. Stir in the diced tomatoes and cook until they begin to soften.
03 -
Combine the cooked pasta and chopped basil with the sautéed vegetables in the skillet. Toss gently to ensure even distribution of ingredients.
04 -
Transfer to serving plates and top generously with freshly grated Parmesan cheese. Garnish with additional basil if desired.
# Notes & Tips:
01 -
For optimal flavor, use vine-ripened tomatoes and freshly grated Parmesan. Adjust salt and pepper to taste before serving.