garden pasta

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!

15 Minute Italian Garden Pasta

spaghetti pasta

tomatoes (diced)

basil (chiffonade)

garlic (minced)

extra virgin olive oil

salt (to taste)

black pepper

In a large saucepan, cook pasta according to package directions.

Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.

Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold.&nbsp;

A summer-fresh pasta filled with flavors of bright lemon, garlic, &amp; fresh basil. A beautiful dish for ripe garden tomatoes!

Fresh Tomato Pasta with Lemon & Basil

penne pasta (gluten-free if desired)

tomatoes

garlic

shallot (about 1/4 cup)

basil

lemon

olive oil (omit

Salt

Cook pasta according to package directions, leaving al dente (slightly firm, not mushy).

While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.

Roughly chop or chiffonade basil. Set aside.

When pasta is done cooking, drain, and immediately add to bowl. Stir.

Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)

Toss well to combine, and salt to taste.

Great served warm, cold, or room temperature. Best if eaten within 2-3 days.

Fusilli pasta is tossed with garden vegetables and a light vinegar-herb dressing. A great way to enjoy garden veggies in the summertime!

Garden Vegetable Pasta

pasta (gluten-free if desired*)

yellow onion (or 1/2 large)

zucchini

yellow summer squash

basil (or parsley, etc.)

Tbsp. red wine vinegar

tsp. dried oregano (or other herb of your choice)

salt (more/less

Cook pasta according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.

Meanwhile, chop the onion. Dice zucchini and yellow squash. Chop tomatoes.

In a skillet over medium-high heat, sauté onions for about 4 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)

Add zucchini and yellow squash. Stir and sauté 6-7 minutes.

Meanwhile, mince garlic.

Add chopped tomatoes and garlic to pan. Sauté 2-3 minutes, stirring occasionally.

Combine dressing ingredients in a small bowl and whisk to combine.

Add cooked (drained) pasta to a large bowl. Add dressing, cooked vegetables, and chopped fresh basil. Toss to combine.

Salt/pepper to taste as needed. Add a splash more vinegar, or more basil if desired.

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15 Minute Italian Garden Pasta

Fresh Tomato Pasta with Lemon & Bas...

Garden Vegetable Pasta

Top 3 garden pasta recipes from across the web

The most viewed garden pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Minute Italian Garden Pasta

Fresh Tomato Pasta with Lemon & Bas...

Garden Vegetable Pasta

The most viewed garden pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine