This summer veggie pasta is everything we love about warm-weather cooking—simple, fresh, and totally satisfying. Tossed with sautéed zucchini, tomatoes, bell peppers, and loads of basil, it’s a light pasta dish that doesn’t skimp on flavor. It’s quick enough for a weeknight, but bright enough for a dinner party.
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Reserve ½ cup pasta water, then drain and set pasta aside.
2. Sauté the Veggies
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, until fragrant. Then, toss in tomatoes, zucchini, and bell peppers. Cook for 5–7 minutes, until veggies are softened but still vibrant.
3. Combine & Serve
Stir in fresh basil. Add the cooked pasta and a splash of reserved pasta water to help everything come together. Toss until well combined.
Top with Parmesan cheese, and season with salt and pepper to taste. Give it a twirl—and dig in!
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