Summer Veggie Pasta (Print Version)
Noodles with basil, zucchini, bell pepper, and cherry tomatoes in an easy olive oil garlic sauce.
# Ingredients:
→ Seasonings and oils
01 -
2 tablespoons extra virgin olive oil
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Herbs and aromatics
04 -
15 g fresh basil leaves
05 -
2 cloves garlic, minced
→ Vegetables
06 -
150 g zucchini, thinly sliced
07 -
150 g bell peppers, diced (red, yellow, and green mix)
08 -
150 g cherry tomatoes, halved
→ Pasta
09 -
225 g spaghetti or penne
# Steps:
01 -
Throw on the basil leaves, taste for salt and pepper, and dig in while it's still hot.
02 -
Gently mix your drained pasta into the pan with the veggies, tossing so everything's well coated.
03 -
Pop the sliced zucchini into the pan. Cook for a few more minutes until it softens but stays a little crunchy.
04 -
Drop the cherry tomatoes and bell peppers into the pan. Let them cook, stirring now and then, so the tomatoes start to pop, which takes about 3 minutes.
05 -
Warm the olive oil in a big pan over medium heat. Toss in the garlic and let it turn fragrant, which just takes a minute.
06 -
Fill a big pot with salted water and get it boiling. Cook your pasta till just right (check the box for timing), then drain it and put aside.
# Notes:
01 -
If you want a flavor boost, finish it with some fresh lemon juice or a dusting of Parmesan right when you serve.