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As the days grow longer and the sun shines brighter, the allure of summer cooking beckons home chefs to embrace the bounty of the season. Seasonal cooking is not just about using fresh ingredients; it’s a celebration of flavors, colors, and the very essence of nature's harvest. Among the plethora of delightful summer dishes, Ina Garten's Magical Summer Garden Pasta stands out as a true embodiment of summer’s finest offerings. This vibrant pasta dish bursts with the freshness of seasonal vegetables and the bright flavors that are characteristic of summer fare.

Ina Garten’s Summer Garden Pasta Is (Almost) Too Good to Be True

Indulge in the flavors of summer with Ina's Magical Summer Garden Pasta! This vibrant dish combines al dente linguine with fresh vegetables like zucchini, yellow squash, and juicy cherry tomatoes. Tossed with aromatic garlic, fragrant basil, and peppery arugula, it's a delightful way to enjoy seasonal produce. Finished with a sprinkle of Parmesan and a splash of lemon juice, this easy recipe is perfect for family dinners or casual gatherings. Simple, fresh, and utterly satisfying!
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Ingredients
  

1 pound linguine or spaghetti

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 zucchini, sliced

1 yellow squash, sliced

1 cup cherry tomatoes, halved

1 cup fresh basil leaves, torn

1 cup fresh arugula

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Red pepper flakes (optional)

Juice of 1 lemon

Instructions
 

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.

    Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

      Stir in the garlic and cook for another minute until fragrant. Add the zucchini and yellow squash, and cook for 5-7 minutes, or until they are tender.

        Add the cherry tomatoes and cook for another 3-4 minutes until they begin to soften.

          Add the cooked pasta to the skillet with the vegetable mixture. Toss to combine. If the pasta seems dry, add reserved pasta water gradually until you reach the desired consistency.

            Remove the skillet from heat and stir in the fresh basil, arugula, grated Parmesan cheese, lemon juice, salt, and pepper. If you like a bit of spice, add red pepper flakes. Toss everything together until well combined.

              Serve immediately, garnished with extra Parmesan and basil if desired.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4