Description
A light and fresh pasta dish perfect for summer dining, featuring seasonal vegetables and a zesty lemon sauce.
Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup fresh basil, chopped
- Parmesan cheese for serving
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add zucchini and bell pepper, and sauté for about 5 minutes until they begin to soften.
- Add cherry tomatoes, garlic, and red pepper flakes. Cook for an additional 2-3 minutes until the tomatoes start to burst.
- Season with salt and pepper, then add the cooked pasta and lemon juice. Toss everything together until well combined.
- Remove from heat and stir in fresh basil. Serve with grated Parmesan cheese on top.
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 250
- Fat: 10
- Carbohydrates: 47
- Fiber: 4
- Protein: 10
Keywords: summer dinner ideas, vegetable pasta, light pasta dish, summer recipes, easy dinner ideas