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Farmers’ Market Pasta

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  • Prep 25 min
  • Total 30 min
  • Servings 6
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Make the most of summer's bounty with this easy pasta recipe that can be on the table in half an hour.
By Cheri Liefeld
Created Aug 29, 2012
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Ingredients

  • 1 package (1 lb) spaghetti
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1 cup grape tomatoes, halved
  • 1 cup quartered sliced zucchini
  • 1 cup fresh corn kernels
  • 1 red bell pepper, chopped
  • 1 to 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil leaves, cut into julienne strips
  • 1/2 cup shredded Parmesan cheese

Steps

  • 1
    Cook spaghetti as directed on package; drain.
  • 2
    Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
  • 3
    Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
  • 4
    Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer more of a sauce, stir in 1 cup of your favorite marinara sauce.
  • tip 2
    If you like a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes with the garlic.

Nutrition

Nutrition Facts are not available for this recipe
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