Tired of the same old dinner routine? Craving a healthy, delicious, and easy meal that screams summer? Then look no further! This Summer Veggie Pasta recipe is your answer. It's a vibrant, flavorful dish packed with fresh vegetables and tossed in a light, lemon-garlic sauce. Perfect for a quick weeknight dinner or a delightful summer gathering, this recipe is sure to become a new favorite in your healthy meal repertoire. Get ready to enjoy the taste of sunshine!
Ingredients:
This easy recipe requires readily available ingredients, making it perfect for a spontaneous weeknight dinner.
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions:
This summer veggie pasta recipe is incredibly straightforward, making it ideal for even beginner cooks. Follow these steps for a delicious homemade meal.
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
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Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the red onion and sauté for 2-3 minutes until softened. Add the bell peppers and zucchini and cook for another 5-7 minutes, until slightly tender-crisp.
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Add Flavor: Stir in the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
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Combine and Simmer: Add the cooked pasta, cherry tomatoes, basil, lemon juice, Parmesan cheese, salt, and pepper to the skillet. Toss everything together to combine. If the sauce is too thick, add a little bit of the reserved pasta water until you reach your desired consistency.
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Serve and Enjoy: Serve immediately, garnished with extra basil and Parmesan cheese if desired. This delicious dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Tips and Variations:
- Add Protein: Boost the protein content by adding grilled chicken, shrimp, or chickpeas.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the sauce.
- Vegetable Swap: Feel free to substitute your favorite vegetables. Broccoli, asparagus, mushrooms, and spinach all work well.
- Different Cheese: Experiment with other cheeses like Pecorino Romano or mozzarella.
- Creamy Version: Stir in a dollop of ricotta cheese or cream cheese for a richer, creamier sauce.
Nutritional Information (per serving, approximate):
This healthy meal provides a good source of vitamins, minerals, and fiber. Nutritional information will vary based on specific ingredients and portion sizes. This is an approximation for a single serving of the recipe above.
- Calories: Approximately 350-400
- Protein: 10-15 grams
- Fat: 10-15 grams
- Carbohydrates: 50-60 grams
- Fiber: 5-7 grams
This Summer Veggie Pasta recipe is a fantastic option for a quick and healthy dinner. The combination of fresh vegetables and flavorful lemon-garlic sauce makes it a truly delightful dish. Enjoy the simple pleasure of homemade cooking with this easy and delicious recipe!