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The key to creating a truly remarkable Summer Garden Pasta lies in the use of fresh, seasonal produce. The summer months bring an abundance of vegetables that are bursting with flavor, making them ideal for enhancing the taste of any dish. Incorporating seasonal ingredients not only supports local farmers and sustainable practices but also ensures that you are getting the best quality produce possible.

Summer Garden Pasta

Celebrate the vibrant flavors of summer with Summer Garden Pasta! This easy-to-make dish features a colorful medley of fresh veggies, including zucchini, cherry tomatoes, and bell peppers, all tossed with al dente pasta and fragrant herbs. Perfect for warm evenings, it's a nutritious and satisfying meal that showcases the best of seasonal produce. Whether enjoyed warm or at room temperature, this pasta will delight your taste buds and impress your loved ones. Get ready to embrace the essence of summer in every bite!
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Ingredients
  

12 oz spaghetti or your pasta of choice

2 tablespoons olive oil

4 garlic cloves, minced

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup fresh corn (or frozen, thawed)

1 cup fresh spinach or kale, chopped

1 teaspoon dried oregano

1 teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

¼ cup fresh basil leaves, chopped

½ cup grated Parmesan cheese (optional)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti as per package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

      Add the Veggies: Stir in the zucchini and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Then, add the cherry tomatoes and corn, cooking for an additional 3-4 minutes until the tomatoes start to burst.

        Mix in Greens: Add the chopped spinach (or kale) to the skillet along with the dried oregano, salt, and black pepper. Cook for 2-3 minutes until the greens are wilted and fully integrated.

          Combine with Pasta: Add the drained pasta to the skillet and toss to combine. If the mixture seems dry, pour in a little of the reserved pasta water to achieve your desired consistency.

            Flavor it Up: Stir in the fresh basil, lemon zest, and lemon juice for a burst of freshness. Adjust salt and pepper to taste.

              Serve: Plate the pasta, topping each bowl with a sprinkle of Parmesan cheese if desired. Garnish with additional basil leaves.

                Enjoy your vibrant and delicious Summer Garden Pasta, a perfect dish for warm evenings!

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