Description
A light and fresh pasta dish packed with seasonal vegetables, perfect for a delightful meal in the warmer months.
Ingredients
Scale
- 8 ounces pasta (e.g., penne or spaghetti)
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh basil leaves (for garnish)
Instructions
- Cook the pasta according to the package instructions, until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the minced garlic for about 1 minute until fragrant.
- Add the broccoli, bell pepper, zucchini, and cherry tomatoes. Sauté for 5-7 minutes until vegetables are tender yet vibrant.
- Combine the drained pasta with the vegetables and season with salt and pepper.
- Serve topped with grated Parmesan cheese and fresh basil leaves.
Notes
Use high-quality olive oil for the best flavor. Feel free to vary the vegetables based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg