Garten Summer Pasta (Printable Version)

A punchy pasta tossed with basil, Parmesan, zucchini, and tomatoes. Every forkful tastes like fresh veggies from the garden.

# Everything You’ll Need:

→ Pantry Staples

01 - 2 tablespoons olive oil

02 - Salt, to taste

03 - Black pepper, to taste

→ Herbs and Cheese

04 - 50 g Parmesan cheese, freshly grated

05 - 60 ml fresh basil, chopped

→ Pasta and Vegetables

06 - 1 medium zucchini, sliced

07 - 2 cups ripe tomatoes, diced

08 - 225 g penne or fusilli pasta

# Steps to Cook:

01 - Dish it out onto plates, adding loads of Parmesan right on top. If you want, throw on more basil for a little color.

02 - Toss the hot pasta and chopped basil right in with the cooked veggies in your skillet. Give it a gentle mix so everything blends evenly.

03 - Pour olive oil into your pan and get it hot. Put in the zucchini slices and let them cook until soft, around 3-4 minutes. Add tomatoes and let those heat up till they’ve softened, too.

04 - Fill a big pot with water, add plenty of salt, and bring it to a boil. Cook pasta until it’s just firm, about 8 to 10 minutes. Drain it well then let it rest a minute.

# Extra Suggestions:

01 - Pick tomatoes that are really ripe and grab Parmesan that you grate right before using. Taste at the end to see if you need more salt or pepper.

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