Description
A light and fresh pasta dish bursting with summer flavors from fresh vegetables and herbs.
Ingredients
Scale
- 1 pound spaghetti or your noodle of choice
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 cups halved cherry tomatoes
- 1 cup fresh basil, chopped
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Zest and juice from 1 lemon
Instructions
- Boil the pasta by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Save about a cup of pasta water before draining.
- Sauté the garlic in a large skillet over medium heat with olive oil. Cook for about 30 seconds until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes and stir, cooking for 5-7 minutes until they soften and burst.
- Combine the cooked pasta with the tomato and garlic mixture, tossing to combine and adding reserved pasta water until the sauce reaches desired consistency.
- Season with chopped basil, lemon zest, and juice, adding salt and pepper to taste.
- Plate the pasta in serving bowls, topping with freshly grated Parmesan cheese.
Notes
Serve with a fresh arugula salad and garlic bread for a complete meal. Experiment with different veggies or proteins for added variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg
Keywords: pasta, summer, garden, vegetarian, Italian recipes