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The inspiration for the Summer Garden Pasta Toss stems from the vibrant produce that flourishes during the warmer months. As farmers' markets burst with color and freshness, the recipe encourages the use of seasonal ingredients, which play a crucial role in enhancing flavor and nutritional value. Fresh vegetables not only taste better when in season, but they also provide the best texture and nutrients, making them the stars of this dish.

Summer Garden Pasta Toss

Brighten up your summer meals with a delicious Summer Garden Pasta Toss! This vibrant dish is packed with whole wheat spaghetti and a medley of fresh vegetables like cherry tomatoes, zucchini, and spinach, making it both nourishing and satisfying. Perfect for family gatherings, picnics, or relaxing dinners at home, it’s quick and easy to prepare. Enjoy the health benefits of whole grains and seasonal produce while indulging in this visually stunning and flavorful meal. Dive into summer's freshest ingredients today!
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Ingredients
  

12 oz whole wheat spaghetti

1 cup cherry tomatoes, halved

1 zucchini, diced

1 yellow bell pepper, diced

1 cup fresh spinach, roughly chopped

1/2 cup peas (fresh or frozen)

1/4 cup red onion, finely diced

3 cloves garlic, minced

1/4 cup fresh basil, chopped (plus extra for garnish)

1/4 cup feta cheese, crumbled

Zest of 1 lemon

Juice of 1 lemon

3 tablespoons olive oil

Salt and pepper, to taste

Red pepper flakes (optional, for some heat)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the whole wheat spaghetti according to package instructions, until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.

      Add the Garden Veggies: Stir in the zucchini, bell pepper, cherry tomatoes, and peas. Cook for an additional 5-7 minutes, or until the vegetables are tender but still vibrant.

        Combine with Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes if using.

          Toss the Pasta: Add the cooked spaghetti to the skillet with the vegetables. Drizzle the lemon juice and remaining olive oil over the mixture. Toss well to combine. If the pasta seems dry, gradually add reserved pasta water to achieve desired consistency.

            Finish with Flavor: Stir in the lemon zest and fresh basil. Mix in the crumbled feta cheese, and gently toss to distribute evenly.

              Garnish and Serve: Serve warm, garnished with extra basil and a sprinkle of feta if desired.

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