Description
A vibrant and versatile dish showcasing seasonal vegetables and al dente pasta, perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (spaghetti or fettuccine)
- 2 tablespoons olive oil
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
- Parmesan cheese (for serving, optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add bell peppers, zucchini, and broccoli; cook for about 5-7 minutes until tender.
- Stir in cherry tomatoes and cook for an additional 2-3 minutes.
- Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to combine.
- Serve warm, garnished with fresh basil and topped with Parmesan cheese if desired.
Notes
For a creamier sauce, add a splash of heavy cream or a dollop of ricotta cheese at the end. Consider using different pasta types or additional vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg
Keywords: vegetarian pasta, pasta primavera, healthy recipe, easy pasta dish, seasonal vegetables