July’s bounty of vegetables, herbs, and fruits come together in this colorful pasta dish with a surprising flavor twist (cantaloupe!). Whether you gather the best of summer from a Farmers’ Market or from your own garden, this easy dish showcases the beauty of plant-based eating.
July's Bounty Pasta

Ingredients
- 1 16 oz pkg - whole-grain rotini pasta (spiral or corkscrew pasta)
- 1 10 oz pkg - cherry tomatoes, halved
- 5 cups - chopped broccoli florets
- 1 medium - red pepper, chopped
- 6 medium - fresh basil leaves, finely sliced
- 5 sprigs - fresh dill, finely chopped
- 2 medium - lemons, juiced
- 1/2 medium - cantaloupe, cut into bite-size pieces
Instructions
- Cook the pasta according to the package directions. Drain and set aside.
- Meanwhile, cook the broccoli in a saucepan of boiling water just until tender. You can also cook it in a microwave-safe bowl, covered, for a few minutes until tender. Drain and set aside.
- While the pasta is still hot, stir together the pasta, tomatoes, broccoli, red pepper, basil, dill, lemon juice, and cantaloupe. Salt to taste.
Nutrition Information
Nutrition (per serving): 522 calories, 79% calories from carbohydrates, 14% calories from protein, 6% calories from fat, 18.1g fiber.