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At the foundation of our Summer Garden Pasta is whole wheat spaghetti, a nutritious alternative to regular pasta. Unlike its refined counterpart, whole wheat spaghetti retains the bran and germ of the wheat, resulting in a higher fiber content. This dietary fiber is crucial for digestive health, helping to promote regularity and prevent constipation. Additionally, whole wheat pasta is rich in essential nutrients such as B vitamins, iron, and magnesium, which play vital roles in energy production and muscle function.

Summer Garden Pasta

Embrace the warmth of summer with a vibrant dish of Summer Garden Pasta, packed with fresh vegetables and whole wheat spaghetti for a healthy twist. Perfect for sizzling picnics or quick weeknight meals, this recipe bursts with flavor and essential nutrients. Featuring zucchini, bell peppers, and cherry tomatoes, along with fresh basil and a drizzle of olive oil, it’s not just a meal; it’s a celebration of seasonal goodness. Enjoy a guilt-free delight that nourishes both body and soul!
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Ingredients
  

12 oz whole wheat spaghetti

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 cup yellow bell pepper, diced

1 cup fresh basil leaves, torn

2 cloves garlic, minced

1/4 cup extra virgin olive oil

1/2 tsp red pepper flakes (optional for a kick)

Salt and black pepper to taste

1/2 cup grated Parmesan cheese (or use nutritional yeast for a vegan alternative)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the whole wheat spaghetti and cook as per the package instructions until it reaches an al dente texture. Reserve 1 cup of the pasta cooking water, then carefully drain the spaghetti and set it aside.

    Sauté the Vegetables: Heat a large skillet over medium heat and pour in the olive oil. Once the oil shimmers, add the minced garlic and red pepper flakes. Sauté for approximately 30 seconds, stirring constantly, until the garlic is fragrant. Be cautious not to let the garlic burn, as this will create a bitter taste.

      Add the Vegetables: Incorporate the diced zucchini and yellow bell pepper into the skillet. Cook for around 4-5 minutes, stirring occasionally, until the vegetables are tender yet still maintain a slight crispness. Next, add the halved cherry tomatoes and continue cooking for an additional 2-3 minutes, allowing them to soften slightly.

        Combine with Pasta: Carefully add the drained spaghetti to the skillet filled with sautéed vegetables. Toss everything together thoroughly, gradually adding reserved pasta water a little at a time. Continue until the sauce reaches your preferred consistency, ensuring the spaghetti is well-coated in the flavorful mixture.

          Season and Finish: Remove the skillet from heat, then stir in the torn fresh basil, lemon zest, and freshly squeezed lemon juice. Taste and adjust seasoning with salt and black pepper as needed, enhancing the overall flavor profile.

            Serve: Plate generous portions of the colorful pasta and finish with a sprinkle of freshly grated Parmesan cheese. Optionally, add extra torn basil leaves on top for an aromatic and vibrant garnish.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4

                Presentation Tips: For an elegant touch, serve the pasta in shallow bowls, garnished with additional lemon zest and a basil leaf on top for a pop of color. Enjoy the fresh flavors of summer in every bite!