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As the days grow longer and the sun shines brighter, our culinary cravings often shift towards lighter, fresher dishes that celebrate the vibrant flavors of summer. The concept of summer garden dishes encapsulates this seasonal culinary shift, where the focus is on utilizing the freshest ingredients available, often sourced directly from local gardens or farmers' markets. These dishes are not just meals; they are a celebration of nature's bounty, showcasing a palette of colors and flavors that evoke the essence of summer.

Summer Garden Pasta Toss

Celebrate the flavors of summer with a vibrant Summer Garden Pasta Toss! This delightful dish combines fresh zucchini, bell peppers, cherry tomatoes, and spinach for a light, nutritious meal that’s perfect for warm weather. Easy to prepare, it’s versatile enough for family dinners or al fresco gatherings. Plus, with options to customize with your favorite vegetables and herbs, this recipe is sure to impress your guests while showcasing the best local produce. Enjoy a taste of summer!
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Ingredients
  

12 oz pasta (choose from penne, fusilli, or spaghetti)

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 medium zucchini, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 cup fresh spinach, roughly chopped

1 cup corn kernels (fresh or frozen)

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

1 tbsp freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

Optional: Crushed red pepper flakes for a spicy kick

Instructions
 

Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Drain the pasta, but be sure to reserve about 1/2 cup of the pasta water for later use. Set the pasta aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for approximately 1 minute until fragrant, being careful not to let it brown.

      Add Zucchini and Bell Pepper: Incorporate the diced zucchini and bell pepper into the skillet. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables start to become tender.

        Incorporate Cherry Tomatoes and Spinach: Next, add the halved cherry tomatoes and the chopped spinach. Continue to cook for another 2-3 minutes until the spinach has wilted and the tomatoes are slightly softened.

          Combine with Pasta: Gently add the cooked pasta and corn to the skillet. Toss everything together until well combined. If the pasta mixture appears too dry, gradually stir in the reserved pasta water until you reach your desired consistency.

            Finish with Flavors: Remove the skillet from heat and gently fold in the crumbled feta cheese, chopped basil, lemon juice, salt, and black pepper. Taste and adjust the seasoning as necessary, adding crushed red pepper flakes if you enjoy a little heat.

              Serve: Serve the pasta warm or at room temperature. For an extra touch, garnish with additional fresh basil or feta cheese on top just before serving.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings