Go Back
A colorful bowl of fresh summer pasta with sun-dried tomatoes and herbs

Proven way to grow 5 Summer PastaSummer Pasta

This delicious summer pasta is packed with fresh vegetables and a light, flavorful sauce. It's perfect for a quick weeknight meal or a casual gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 340 g pasta such as fusilli, penne, or farfalle
Pesto
  • 0.5 cup basil pesto store-bought or homemade
Vegetables
  • 2 cups cherry tomatoes halved
  • 1 medium zucchini diced
  • 1 cup corn kernels fresh or frozen
  • 0.5 medium red onion thinly sliced
  • 1 medium bell pepper any color, diced
Cheese
  • 150 g fresh mozzarella balls small, halved
Aromatics & Seasoning
  • 2 cloves garlic minced
  • 0.5 tsp red pepper flakes
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Cutting board and knife

Method
 

Preparation
  1. Cook pasta according to package directions in salted water until al dente.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add diced zucchini, bell pepper, and sliced red onion to the skillet and sauté for 5-7 minutes until tender-crisp.
  4. Stir in minced garlic, cherry tomatoes, corn kernels, and red pepper flakes; cook for another 2-3 minutes, until tomatoes soften slightly.
Assembly
  1. Drain the cooked pasta and add it to the skillet with the vegetables.
  2. Add the basil pesto and halved mozzarella balls; toss gently to combine.
  3. Season with salt and black pepper to taste and serve immediately or at room temperature.

Notes

For an extra touch of freshness, garnish with fresh basil leaves. storages: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.