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To craft a truly delightful Summer Garden Pasta, it’s essential to source the freshest ingredients available. Let’s take a closer look at the key components that come together to create this dish:

Summer Garden Pasta

Discover the vibrant flavors of summer with the Summer Garden Pasta Delight, a dish that celebrates fresh seasonal ingredients. This colorful and nutritious pasta is quick to prepare, making it ideal for warm evenings or entertaining guests. Featuring a medley of seasonal vegetables like zucchini and cherry tomatoes, along with fragrant herbs and a hint of citrus, this recipe is a feast for both the eyes and the palate. Explore the detailed preparation guide and serving suggestions to elevate your dining experience. Enjoy the essence of summer in every delightful 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 (or to taste)

½ teaspoon black pepper (or 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, bring salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (typically about 8-10 minutes). Once the pasta is ready, reserve ½ cup of the starchy pasta water, then drain the pasta and set it aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to let it brown.

      Add the Veggies: Incorporate the diced zucchini and red bell pepper into the skillet. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables become tender. Next, add the halved cherry tomatoes and fresh corn, continuing to cook for an additional 3-4 minutes until the tomatoes start to burst and release their juices.

        Mix in Greens: Add the chopped spinach (or kale) to the skillet, along with the dried oregano, salt, and black pepper. Stir everything together and cook for 2-3 minutes until the greens are wilted and integrated into the veggie medley.

          Combine with Pasta: Transfer the drained pasta into the skillet with the sautéed vegetables. Toss everything together vigorously to combine. If the dish appears dry, gradually pour in a little of the reserved pasta water until you achieve the desired sauciness.

            Flavor it Up: Sprinkle in the chopped fresh basil, lemon zest, and lemon juice. Stir well to mix the flavors throughout, and taste to adjust the seasoning with more salt or pepper as needed.

              Serve: Plate the pasta in individual bowls, garnishing with a sprinkle of Parmesan cheese if desired. Add a few extra basil leaves on top for a pop of color and flavor.

                Enjoy your vibrant and delicious Summer Garden Pasta, perfect for savoring on warm evenings!

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