Description
A colorful and vibrant dish highlighting fresh seasonal vegetables combined with al dente pasta, perfect for any occasion.
Ingredients
Scale
- 8 ounces of pasta (penne or fettuccine)
- 1 tablespoon of olive oil
- 1 cup of cherry tomatoes, halved
- 1 bell pepper, sliced (any color)
- 1 zucchini, sliced
- 1 cup of broccoli florets
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant. Then, add the bell pepper, zucchini, cherry tomatoes, and broccoli. Season with salt, pepper, and red pepper flakes. Cook for about 5-7 minutes or until the vegetables are tender but still vibrant and crunchy.
- Combine and Serve: Add the drained pasta to the skillet and toss everything together until the pasta is well-coated with the oils and flavors. Adjust seasoning as needed. Remove from heat and serve immediately, topped with Parmesan cheese and fresh basil.
Notes
For a lighter, gluten-free version, use zucchini noodles. To enhance flavors, add herbs like thyme or oregano. Leftovers can be stored in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg