Fresh August Garden Pasta
A simple and bright pasta dish that celebrates the very best of August garden produce.
recipesbynani.comAugust is my favorite time to be in the kitchen because the garden is overflowing with fresh tomatoes, zucchini, and sweet corn. This dish captures those sunny flavors in one big bowl that feels like summer on a plate.
My top tip for this recipe is to use the freshest corn you can find. If you cut the kernels right off the cob, they add a sweet crunch that makes this meal truly special.
🧺 Ingredients
- 1 pound pasta of your choice
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 cup fresh corn kernels
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- 2
While the pasta cooks, heat the olive oil in a large pan over medium heat.
- 3
Add the zucchini and corn to the pan and cook for about five minutes until they are tender.
- 4
Stir in the minced garlic and cook for one more minute until it smells fragrant.
- 5
Add the cherry tomatoes to the pan and cook for two minutes so they just start to soften.
- 6
Drain the pasta and toss it directly into the pan with the vegetables.
- 7
Remove from the heat and stir in the fresh basil and parmesan cheese, then season with salt and pepper before serving.
💡 Tips
Leftovers keep well in the fridge for up to two days in an airtight container. You can serve this warm or at room temperature as a nice summer pasta salad. Add some grilled chicken if you want to make it a high protein meal.
Made this recipe? Let us know how it went.
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