⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

🍽 Ingredients

• 1 pound Pasta
• 1 tablespoon Olive oil
• 2 cloves Garlic
• 1 Red bell pepper
• 1 Yellow squash
• 1 Zucchini
• 1/2 cup Cherry tomatoes
• 1/4 cup Fresh basil
• to taste Salt and pepper
• 1/2 cup, plus extra for serving Parmesan cheese

📖 Instructions

1. First, gather your ingredients. You'll need 1 pound of pasta (I like penne or rotini, but feel free to use your fave!), 1 tablespoon of olive oil, 2 cloves of garlic (minced - you could use less, I'm a garlic fiend!), 1 red bell pepper (sliced - I accidentally used orange once, and it was still tasty!), 1 yellow squash (sliced), 1 zucchini (sliced – and try to use it before it starts looking like a wilted flower!), 1/2 cup of cherry tomatoes (halved - it’s a good way to make the tomatoes less juicy and easier to handle!), 1/4 cup of chopped fresh basil (or more, if you're like me and love basil!), Salt and pepper to taste, and about 1/2 cup of grated Parmesan cheese, plus extra for serving (and, uh, maybe a little extra for snacking, don't judge!).
2. Next, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente (remember what that means?). Drain the pasta, reserving about 1/2 cup of the pasta water (it adds flavor!).
3. While the pasta's cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Don’t burn it; otherwise, it will taste bitter!
4. Add the sliced bell pepper, squash, and zucchini to the skillet. Cook for 5-7 minutes, or until they’re tender-crisp. Stir occasionally so they cook evenly, and don’t overcrowd the pan; if you do, your veg will steam instead of sauté.
5. Add the halved cherry tomatoes and fresh basil to the skillet. Cook for another 2-3 minutes, then season with salt and pepper to taste. It's always better to start with less and add more as needed. I learned that from my grandma; I was adding too much salt, and she gave me a glare that could curdle milk.
6. Add the drained pasta to the skillet with the vegetables. Toss everything together to combine. If the pasta seems a bit dry, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
7. Finally, stir in the Parmesan cheese and serve immediately. Sprinkle some extra Parmesan cheese on top and if you dare, some fresh basil leaves. Enjoy the best pasta recipe ever!

📝 Notes

• Feel free to adjust the amount of vegetables to your liking.
• If you don't have fresh basil, you can substitute dried basil (use about 1 teaspoon).
• This recipe pairs perfectly with a crisp white wine like Pinot Grigio or Sauvignon Blanc