A summery and bright meal that’s great for nights when you’re craving cozy pasta and fresh summer flavors. This Garden Pasta is made with fresh tomatoes that are pan-seared with garlic & butter, then stirred into hot buttered noodles. Add fresh herbs & any other garden vegetables you have on hand. This delicious summer pasta is a rotational favorite of ours. Fresh, filling & full of bright flavors.
Ingredients you’ll need:
- linguine, bucatini or other long cut pasta
- olive oil or avocado oil
- grass-fed salted butter
- juice of half a lemon
- fresh garlic
- fresh tomatoes
- seasonal veggies
- red pepper flakes
- cracked black pepper
- flake salt
- fresh basil
- parmesan cheese
Why you’ll love this Garden Pasta:
- It’s SO different than some basic noodles drenched in a bottle of sauce. Don’t get me wrong, I love that some days but this dish is full of bright flavor without being heavy. And it’s delicious! It’s one of those dinners that always gets eaten to the last bite.
- Uses up those random veggies sitting around. You know what I mean, throw what you have from the garden or grocery in here. Pasta, fresh herbs, cheese. Whatever you got will be in good company here.
- Easy!!! Chop the veggies, pan fry them with some fresh garlic. Cook the noodles, toss. Throw it in a pretty bowl, add some herbs. It comes together quick once the chopping is done.
Recipe Tips
Check Pasta Ingredients: Look for pasta that is 100% durum semolina (check the ingredient list on the package). Many store-bought pastas have additional, unnecessary additives. Durum semolina is higher in protein & helps blood sugar control compared to other types of pasta. Chickpea pasta is a great non-wheat alternative that is also high in protein.
Use Seasonal Vegetables: Use what is in season or what you have available in the garden. The peak flavor of seasonal veggies is what makes this dish so good.
Use fresh herbs: Basil is always a great addition to pasta, but thyme, oregano or sage would also work great in this.
Serving Suggestions:
I love topping this pasta with a protein I have on hand – think shrimp, steak, chicken. I often make this without meat and it’s perfect, but adding some steak or shrimp will bulk up the protein content and add a savory element which we all love.
If you decide to add a protein on top, sear it in a cast iron skillet or on the grill with some salt, pepper & freshly minced garlic. When the protein is cooked to your liking, toss it right into the pasta!
If you’re looking to serve this meal to guests or wanting some accompaniments to the pasta, a summer salad and some toasted bread on the side would be lovely! A perfect summer dinner!
Lastly, if you make this Garden Pasta, please let me know down below by leaving a comment and rating! I love to hear from you guys! It’s so fun to share food stories & cook these recipes together. And of course, if you do make this recipe, don’t forget to tag me @saltedseasons on Instagram! I love looking through your food photos. Cheers to handmade meals!
Fresh Garden Pasta with Seasonal Vegetables, Tomatoes & Basil
Ingredients
- 1 pound linguine, bucatini or other long cut pasta
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons grass-fed salted butter
- juice of half a lemon (1-2 tablespoons)
- 4 cloves garlic
- 1 cup fresh tomatoes, halved or chopped if bigger variety (cherry tomatoes & medium sized "on the vine" tomatoes are my favorites)
- 1 cup arugula, okra, spinach, squash (or any seasonal veggie)
- pinch of red pepper flakes (optional)
- cracked black pepper
- flake salt
- 1 handful chopped or torn fresh basil (8-10 leaves)
- 3/4 cup Parmesan cheese (freshly grated)
Instructions
- Bring a large pot of salted water to a boil, then cook the pasta until al dente.
- Drain the pasta & transfer to large serving bowl. Add 1 tablespoon of olive oil, 1 tablespoon of butter and a pinch of flake salt. Toss to coat noodles.
- Meanwhile, chop garden vegetables and tomatoes. Heat skillet to medium-high heat. When hot, add 2 tablespoons of olive oil to pan. If using garden vegetables such as squash or okra, cook first in the skillet for 5-7 minutes or until lightly charred. Season with red pepper flakes, black pepper & salt. Remove vegetables from skillet and add to serving bowl of pasta.
- In same skillet on medium-high heat, sear tomatoes by cooking for 2 minutes, stirring, then cooking another 2 minutes. Season with cracked black pepper & salt. Add 2 tbsp of butter and minced garlic to the skillet of tomatoes. Cook for 30 seconds until garlic is fragrant. If using greens, such as arugula or spinach, add to the pan now. Stir about 1 minute. Remove from heat. Scrape tomato & garlic mixture into large serving bowl of pasta.
- Add fresh chopped basil and grated Parmesan. Toss & mix to combine. Serve & enjoy!
Notes
- Use any seasonal vegetables & herbs you have on hand!
- Adjust cheese based on preference, I often leave the remaining block of Parmesan cheese along with grater on the table for anyone who wants some extra on top!
- Top with protein of choice if desired.
Love y’al
– Țaylo
I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—
—Taylo
