Ingredients for Summer Veggie Pasta Dinner
- 2 tablespoons olive oil
- 4 cloves minced garlic, 1 crushed clove garlic
- 1 red bell pepper, chopped
- 1 cup sliced zucchini
- Sliced Mushrooms
- 1 cup halved cherry tomatoes
- Green Onion
- Flat Leaf Parsley
- 1/2 cup chopped fresh basil, plus extra for garnish
- Goat Cheese
- Salt and pepper to taste
- Farfalle pasta, according to package directions
- 1 cup sliced yellow squash
- 1/4 cup grated Parmesan cheese, plus extra for garnish
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How to Make Summer Veggie Pasta Dinner
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 4 cloves minced garlic and sauté for 2 minutes until fragrant.
- Add 1 cup sliced zucchini and 1 cup sliced yellow squash. Sauté for 3-4 minutes until slightly softened.
- Add 1 red bell pepper (chopped) and 1 cup cherry tomatoes (halved). Cook for another 2-3 minutes.
- Stir in 1/2 cup chopped fresh basil and 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.
- Drain the pasta and add it to the skillet with the vegetables. Toss to combine.
- Add an additional crushed clove of garlic for extra freshness.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired. Enjoy with crusty garlic bread!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
32g
Carbs
15g
