A light and refreshing meal that encapsulates the vibrant flavors of summer, featuring fresh vegetables, aromatic garlic and herbs, and a zesty lemon garlic sauce.
Ingredients
Scale:
12 oz spaghetti or any pasta of your choice
1 cup cherry tomatoes, halved
1 cup zucchini, diced
1 cup bell peppers, diced (red, yellow, or green)
1 cup fresh spinach leaves
4 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon red pepper flakes (optional)
1/4 cup extra-virgin olive oil
Juice of 1 large lemon
Zest of 1 lemon
Salt and pepper, to taste
Freshly grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
While the pasta cooks, prepare the sauce. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced zucchini and bell peppers to the skillet. Cook for 3-4 minutes until the vegetables are tender but still crisp.
Stir in the halved cherry tomatoes and season with salt, pepper, and red pepper flakes, if using. Cook for an additional 2-3 minutes until the tomatoes soften slightly.
Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta to the skillet with the vegetables, tossing gently to combine.
Pour the lemon juice and zest over the pasta and toss everything together. If the dish seems dry, gradually add the reserved pasta water until you reach your desired consistency.
Remove from heat and mix in the fresh spinach, chopped basil, and parsley. Toss everything until well combined and the spinach is just wilted.
Serve immediately, garnished with additional herbs and freshly grated Parmesan cheese, if desired.
