Description
A light and refreshing pasta dish perfect for summer.
Ingredients
Scale
- 8 oz pasta
- 2 cups cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup bell pepper, diced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add zucchini and bell pepper, cooking until tender.
- Stir in cherry tomatoes and cook until softened.
- Toss in cooked pasta and basil.
- Season with salt and pepper.
- Serve warm or at room temperature.
Notes
- Feel free to add other vegetables.
- Can be served cold as a salad.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Summer Garden Pasta