Summer In a Bowl

Summer in a bowl – who doesn’t love the sound of that?!

I discovered this recipe back in March when summer was still a wishful thought. I tucked it away until now when sweet corn, zucchini and tomatoes would be in their prime. I always enjoy a big bowl of pasta, but there is something about this whole wheat spaghetti laced with so many vibrant vegetables that really makes me want to frolic in the sun. With the pasta and veggies lightly coated with only olive oil, lemon juice, and freshly grated parmesan, this recipe is made to showcase the beautiful bounty of the summer. Since the dish is so simple, it’s all about the garlic, fresh basil and hint of mint that makes this taste ever so garden fresh.

If not for the warm weather, this dish will make you wish it were summer all year ’round.
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Summer In a Bowl Pasta


What You Need

  • 1 lb. dried spaghetti
  • 3 tbsp. extra-virgin olive oil, divided
  • 3 lg. cloves garlic, finely chopped
  • 3 med. zucchini, cut into ½-inch dice
  • 3 ears corn, shucked and cut off cob (I used already grilled corn)
  • 3 lg. ripe tomatoes, cut into ½-inch dice
  • 1/3 c. fresh basil, chopped
  • 2 tbsp. fresh mint, finely chopped
  • ½ med. lemon
  • 1 tsp. salt
  • Freshly ground black pepper
  • Sm. chunk Parmesan cheese (Parmigiano-Reggiano)

What To Do

  1. Cook spaghetti according to package directions until al dente. Strain.
  2. While pasta cooks, heat 2 tbsp. olive oil in a large skillet over medium heat. Add garlic and saute for 1-2 minutes until soft but not brown. Don’t let it burn.
  3. Turn heat up to medium high and add zucchini. Saute for about 1 minute. Add corn and continue to cook until vegetables are just tender, another 2-3 minutes.
  4. Remove pan from heat and add remaining olive oil, tomatoes, basil, and mint. Squeeze juice from lemon over vegetables; add salt and a few turns with pepper grinder. Stir well.
  5. Add cooked spaghetti to pan and use tongs to thoroughly mix pasta with sauce. Taste and add more salt and/or pepper if needed. Can also add additional lemon and a drizzle of olive oil if needed.
  6. Divide into bowls and top with freshly grated Parmesan as generously as you like.

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