The MUST-MAKE Summer Pasta Dinner Recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned diced tomatoes

Canned tomatoes are often more affordable and available.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrition and is often less expensive.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente, about 8-10 minutes.

Drain pasta and rinse under cold water to cool.

Chop cherry tomatoes, zucchini, and bell peppers into bite-sized pieces.

Heat olive oil in a skillet over medium heat and sauté garlic until fragrant, about 1 minute.

Add chopped vegetables to the skillet and cook until tender, about 3-4 minutes.

Combine cooked pasta and sautéed vegetables in a large bowl.

Add fresh basil, lemon juice, and red pepper flakes to the pasta.

Toss everything together until well mixed.

Season with salt and black pepper to taste.

Serve chilled or at room temperature, garnished with parmesan cheese.

Cooking Techniques

Spice Level:

Allergens