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As summer unfolds, so does the vibrant bounty of fresh produce from gardens and farmers' markets. One dish that epitomizes this seasonal abundance is the Summer Garden Pasta Toss. This delightful recipe showcases a medley of colorful vegetables, fresh herbs, and light pasta, resulting in a dish that is not only visually appealing but also bursting with flavor and nutrition. It's a celebration of summer's best offerings, making it a perfect choice for any gathering, picnic, or simple family dinner.

Summer Garden Pasta Toss

Discover the vibrant flavors of summer with the Summer Garden Pasta Toss, a delightful and nutritious dish showcasing fresh vegetables and herbs. This easy recipe highlights seasonal produce like zucchini, cherry tomatoes, and spinach, combined with your choice of pasta for a satisfying meal. Perfect for gatherings or a simple family dinner, this dish is not only visually appealing but also packed with health benefits. Embrace the season and elevate your cooking with this refreshing pasta toss!
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Ingredients
  

12 oz pasta (your choice: penne, fusilli, or spaghetti)

2 tbsp olive oil

2 cloves garlic, minced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 cup fresh spinach, roughly chopped

1 cup corn kernels (fresh or frozen)

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

1 tbsp lemon juice

Salt and pepper to taste

Optional: crushed red pepper flakes for a bit of heat

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

      Add the Zucchini and Bell Pepper: Toss in the diced zucchini and bell pepper into the skillet, cooking for about 4-5 minutes until they start to soften.

        Incorporate Cherry Tomatoes and Spinach: Add the halved cherry tomatoes and spinach to the skillet. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes begin to soften.

          Combine with Pasta: Add the cooked pasta and corn to the skillet, stirring gently to combine. If the mixture is too dry, gradually incorporate the reserved pasta water to reach your desired consistency.

            Finish with Flavors: Remove the skillet from heat. Stir in the crumbled feta cheese, chopped basil, lemon juice, salt, and pepper. Adjust seasoning to taste, adding red pepper flakes if desired.

              Serve: Serve warm or at room temperature, garnished with additional basil or feta if desired.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings