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As the sun shines brighter and the days grow longer, summer cooking takes on a refreshing lightness that captures the essence of the season. With a bounty of vibrant produce available, summer invites us to embrace the flavors of the garden. Seasonal ingredients not only enhance the taste of our meals but also bring a sense of joy and celebration to the table. One dish that perfectly embodies the spirit of summer is the Summer Garden Pasta Delight—an ode to the season's freshest vegetables, aromatic herbs, and bright flavors.

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

Fresh, vibrant, and bursting with flavor, this Summer Garden Pasta Delight is the ultimate seasonal dish! With spaghetti tossed in a colorful medley of zucchini, yellow squash, asparagus, and cherry tomatoes, it's a feast for both the eyes and palate. A hint of lemon zest and fresh basil elevate this simple recipe. Perfect for a light lunch or dinner, it’s quick to make and sure to impress. Enjoy the taste of summer in every bite!
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Ingredients
  

12 oz spaghetti or your favorite pasta

2 tablespoons olive oil

4 cloves garlic, thinly sliced

1 medium red onion, diced

1 medium zucchini, diced

1 medium yellow squash, diced

1 cup cherry tomatoes, halved

1 cup asparagus, chopped

1 cup fresh basil leaves, roughly chopped

1 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

½ cup grated Parmesan cheese (plus extra for serving)

Zest and juice of 1 lemon

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, heat olive oil. Add the sliced garlic and diced red onion and sauté until fragrant and translucent, about 3-4 minutes.

      Add the Squash and Asparagus: Stir in the zucchini, yellow squash, and asparagus. Cook for another 5-7 minutes until they are tender but still crisp.

        Incorporate Tomatoes: Add the halved cherry tomatoes and continue to sauté for 2-3 minutes until they begin to soften.

          Combine Pasta and Vegetables: Lower the heat and mix in the cooked pasta, reserved pasta water (start with half a cup and add more if necessary), chopped basil, red pepper flakes, salt, and pepper. Toss everything together for about 2 minutes to combine well.

            Finish the Dish: Remove the skillet from the heat. Add the lemon zest, lemon juice, and grated Parmesan cheese. Toss until well combined, allowing the cheese to melt slightly into the pasta.

              Serve: Plate the pasta and sprinkle extra Parmesan cheese on top. Garnish with additional fresh basil if desired. Enjoy while warm!

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