Hands down, the only dish my hubby will eat for sure during summer!

On those scorching summer days, the last thing you want to do is spend hours in the kitchen, right? That's exactly why I love this Dump and Bake Creamy Summer Pasta. It's a no-fuss, one-dish wonder packed with fresh flavors and a creamy texture that just screams 'easy dinner win!' This dish brings together the best of summer produce with minimal effort. It’s perfect for those evenings when you need something quick yet comforting.

This creamy summer pasta pairs delightfully with a crisp, green salad or some steamed broccoli to keep things light and fresh. If you’re looking to impress, serve it alongside some garlic bread or a simple bruschetta to mop up all that creamy sauce. For a refreshing finish, consider a cool lemon sorbet or a fruit salad.

Servings: 4

8 oz uncooked pasta (like penne or fusilli)
2 cups cherry tomatoes, halved
1 zucchini, diced
1 yellow bell pepper, chopped
1 cup corn kernels, fresh or frozen
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 cup grated mozzarella cheese
1/2 cup fresh basil leaves, chopped

1. Preheat your oven to 400°F (200°C).

2. In a large baking dish, combine the uncooked pasta, halved cherry tomatoes, diced zucchini, chopped yellow bell pepper, corn kernels, chopped red onion, and minced garlic.

3. Pour the vegetable broth and heavy cream over the pasta mixture. Sprinkle with salt and black pepper. Stir everything together to ensure it’s well mixed.

4. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.

5. Remove the dish from the oven, uncover and stir. Sprinkle the grated mozzarella cheese over the top and return to the oven, uncovered, for an additional 10-15 minutes, or until the pasta is tender and the cheese is bubbly and slightly golden.

6. Remove from the oven, let it sit for a couple of minutes to settle. Garnish with fresh chopped basil before serving.

Feel free to switch up the veggies based on what's in season or what you have in your fridge. Bell peppers, asparagus, or even some spinach work great in this recipe. If you're not a fan of heavy cream, swap it out for a lighter alternative like half-and-half or a non-dairy milk to keep things on the lighter side. For a protein boost, add cooked chicken strips or shrimp in the last 15 minutes of baking.