Albert Lea Estate Garden Pasta
A comforting pasta dish featuring fresh garden vegetables and a creamy herb sauce, inspired by the abundance of homegrown produce often found in estate auctions. This italian-inspired pasta ready in about 35 minutes pairs penne pasta, medium, thinly sliced zucchini, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 2 medium, thinly sliced zucchini
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely chopped fresh basil
- 1/2 cup heavy cream
- 3 cloves, minced garlic
- 2 tbsp olive oil
- 1/2 cup, grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 3: Add 2 thinly sliced medium zucchinis and 1 cup halved cherry tomatoes to the skillet. Sauté for 4-5 minutes until vegetables are tender but still crisp.
- Step 4: Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh basil. Cook for 2 minutes until slightly thickened, then remove from heat.
- Step 5: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until cheese melts and creates a creamy sauce that coats every strand.
- Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Albert Lea Estate Garden Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Albert Lea Estate Garden Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Albert Lea Estate Garden Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Albert Lea Estate Garden Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Albert Lea Estate Garden Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to pasta dish. We make it weekly.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
