Description
A vibrant pasta dish packed with fresh summer vegetables, perfect for warm afternoons or gatherings.
Ingredients
- 12 ounces of pasta (your choice, such as farfalle or fusilli)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced (any color)
- 1 cup corn kernels (fresh or frozen)
- Salt and pepper to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve a cup of pasta water before draining.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
- Add the vegetables: Stir in the cherry tomatoes, zucchini, bell pepper, and corn. Season with salt and pepper, and cook until the vegetables are tender and the tomatoes begin to burst, about 5-7 minutes.
- Combine everything: Add the drained pasta to the skillet, mixing well. If needed, add reserved pasta water a little at a time to achieve your desired sauce consistency.
- Finish and serve: Toss in fresh basil and serve topped with grated Parmesan cheese.
Notes
This dish is versatile; feel free to swap out seasonal vegetables or add protein like grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian