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In the warm embrace of summer, when gardens flourish and farmers' markets overflow with fresh produce, there's nothing quite like a light and vibrant pasta dish that celebrates the season's bounty. The Summer Garden Pasta Bliss is a perfect recipe to bring the flavors of summer to your table, featuring a colorful medley of vegetables tossed with perfectly cooked pasta. This dish not only captures the essence of the season but also embodies the philosophy of seasonal cooking, where the fresher the ingredients, the better the flavor.

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

Enjoy a taste of summer with this vibrant Summer Garden Pasta Bliss! This delicious dish features fusilli or rotini pasta tossed with fresh veggies like zucchini, bell pepper, and cherry tomatoes, all sautéed to perfection. Brightened with lemon zest and juice, and finished with fresh basil and Parmesan, it’s a colorful, healthy meal ready in just 30 minutes. Perfect for a light lunch or dinner, this pasta is sure to be a crowd-pleaser!
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Ingredients
  

12 oz fusilli or rotini pasta

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 cup fresh corn kernels (about 2 ears of corn)

1 cup fresh basil leaves, chopped

1 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1/4 cup grated Parmesan cheese (plus more for serving)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

    Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add more veggies: Add the bell pepper and zucchini to the skillet. Sauté for about 3-4 minutes until they start to soften. Then, add the cherry tomatoes and corn, cooking for an additional 3-4 minutes until the tomatoes are just beginning to blister.

        Combine ingredients: In a large bowl, combine the cooked pasta with the sautéed vegetables. Add the lemon zest, lemon juice, and season with red pepper flakes, salt, and black pepper to taste.

          Mix in the basil and cheese: Gently fold in the chopped basil and 1/4 cup of grated Parmesan cheese. If the pasta seems dry, add some of the reserved pasta water gradually until you reach your desired consistency.

            Serve: Transfer the pasta to serving bowls and top with more grated Parmesan and extra basil if desired. Serve warm and enjoy the burst of summer flavors!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4