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Toss together summer’s tastiest veggies for a bright pasta bowl that’s both simple and eye-catching. It's a breeze for hectic weeknights or an easy pick when guests pop over. With juicy tomatoes, colorful peppers, and tender zucchini, each bite tastes light—even on the hottest days. I always throw fresh basil on top, and honestly, the dish vanishes pretty quick with everyone asking for more.
When I first shared this at a backyard hangout, folks wouldn’t stop talking about how good it was—even one neighbor got seconds right out of the skillet.
Vibrant Ingredients
- Sea salt and black pepper: Pulls all the flavors together—good sea salt makes things pop
- Fresh basil leaves: Tear or toss them in for a fresh green lift—go for bright, unwilted leaves
- Extra virgin olive oil: Rich yet light—choose quality for best results
- Zucchini: Thin circles cook up fast—small, firm ones are best
- Garlic: Gives a gentle warmth—pick out plump smooth cloves
- Bell peppers: Grab a couple different colors for crunch and looks—shiny and firm are key
- Cherry tomatoes: The riper the better—they should be sweet and bright red or gold
- Penne or spaghetti: Either one works great—lets all those veggies be the stars
Simple Directions
- Sprinkle On Seasonings:
- Once you’ve mixed pasta and veggies, shower with pepper and salt. Tear up some basil and drop it in right before turning off the heat so it keeps its color and punch. Serve right away for best flavor.
- Mix Everything Together:
- Dump the cooked pasta in with your sautéed veggies. Use tongs or a fork to twist and toss so it soaks up all those good pan juices and garlicky oil.
- Cook the Zucchini:
- Add the thin zucchini slices to your pan. Give everything a stir for about three minutes till it just softens but doesn’t go mushy. It should still look nice and vibrant.
- Char the Tomatoes and Peppers:
- Toss your halved tomatoes and chopped peppers into the hot pan. Spread them out so they sizzle on contact. After a few minutes, give them a gentle shake—the tomatoes should start to burst and get a bit browned.
- Sauté the Garlic:
- Pour a healthy splash of olive oil into your big skillet and warm it up. Drop in chopped garlic and stir for a minute till it smells good and is just getting golden. Don’t let it turn brown—just enough to smell amazing.
- Boil the Pasta:
- Fill a pot with water (and a handful of salt) and bring to a boil. Toss in your noodles, cooking them uncovered till al dente, just like the package says. Drain and get ready for the veggies.
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The moment the basil hits hot noodles and the fragrance fills my kitchen—that’s when I’m happiest. Once made this side by side with my cousin, crammed in her tiny city place, just trying to recreate what we remembered from a trip through Italy.
Chill Like a Pro
This pasta stays good in the fridge for up to two days—just cool it off and pop it into a sealed container. To freshen, sprinkle more chopped basil when serving warm or cold. Skip freezing though—the veggies turn mushy if you do.
Switch Things Up
No spaghetti? Penne or whatever shape you like works just fine. If tomatoes aren’t in season, use grape or chopped Roma. Sub in summer squash for zucchini, try sweet onion instead of peppers, or crumble a little feta cheese over the top if you aren’t sticking to vegan.
Ways to Serve
This makes a lovely lunch or dinner all on its own, or add grilled chicken or fish for extra protein. Set this out as a colorful side for a picnic or party—just watch everyone grab seconds when you top it with fresh herbs.
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Tradition and Timing
Pasta loaded with summer veggies is how a lot of Italians use up garden finds. Late summer brings piles of ripe tomatoes, tender zucchini, and all sorts of herbs. Meals like this are all about celebrating what’s in season, made simply and with care.
Recipe FAQs
- → Is it okay to change up the veggies?
Of course! Toss in whatever's looking good at the market, like eggplant, asparagus, or even some sweet snap peas for more flavor and color.
- → Which kind of pasta should I use?
Penne, spaghetti, or even twisty fusilli grab onto the sauce and veggies perfectly. They're all good choices!
- → Can people eating vegan have this?
You bet! All the stuff that goes in is plant-based. Just double-check your noodles to make sure they don't have eggs.
- → Want some protein in there?
Sautéed chickpeas, grilled shrimp, or chicken bring more staying power and go awesome with the veggies.
- → What's the best way to save leftovers?
Pop them in a sealed container in the fridge and they'll keep for a couple of days. Warm them up gently in the microwave or over low heat on the stove.