Summertime Pasta
This refreshing and filling garden vegetable pasta uses a colorful assortment of delicious summer veggies. If you have a thriving summer garden, (or great deals on summer produce!) this recipe is a perfect way to put those yummy and nutritious veggies to use. Zucchinis, cherry tomatoes, onion, basil and fresh green olives perfectly complement a hearty rotini (or pasta of your choice!).
Servings: 8 servings
Calories: 325kcal
Ingredients
- 1 pound of pasta (your choice)
- ¼ cup of olive oil
- 1 small yellow or red onion, diced
- 4 garlic cloves, minced
- 1 medium zucchini, quartered lengthwise and sliced
- 2 cups of cherry tomatoes
- 1 ½ cups of sliced green olives
- 1 ½ tbsp of olive brine
- 1 tbsp of fresh minced basil
- Salt and pepper, to taste
Instructions
- In a medium pot over medium-high heat, cook the pasta according to the package instructions.
- In a separate pan, heat the oil. Add in the onion and garlic and saute for 1 minute, then add zucchini and saute for another 2 to 3 minutes, until the veggies become tender.
- Stir in the tomatoes and cover the pan for 1 minute, stir and then cover for another minute.
- Stir in the olives, olive brine, pasta, and basil, and serve. Can be eaten cold or warm.
Notes
- Easily make this ahead of time for your party or potluck.
- Use whatever fresh summer veggies you have on hand.
- I recommend sticking with rotini pasta to soak up all the dressing flavors.
Nutrition
Calories: 325kcal | Carbohydrates: 47g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 404mg | Potassium: 309mg | Fiber: 3g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg
