Description
Summer Garden Pasta is a vibrant and refreshing dish that captures the essence of summer with every bite. Bursting with colorful vegetables like cherry tomatoes, zucchini, and bell peppers, this pasta is tossed in a light lemon dressing and fresh basil. Perfect for warm evenings or gatherings, it is not only easy to prepare but also customizable to suit your taste. Enjoy it warm or chilled, making it a versatile meal for any occasion.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 cup bell peppers (mixed colors), chopped
- 1/2 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- 1. Cook the fusilli in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 2. Preheat your oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes, zucchini slices, and bell peppers with olive oil, minced garlic, salt, and pepper. Roast for about 20 minutes until tender.
- 3. In a large bowl, combine the cooked pasta with the roasted vegetables. Add chopped basil and drizzle with lemon juice; mix gently.
- 4. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
- 5. Serve warm or chill for later enjoyment.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize with seasonal vegetables based on availability. For added protein, include grilled chicken or chickpeas. Store leftovers in an airtight container for up to three days.