Description
A delightful dish that brings together a rainbow of fresh vegetables and pasta for a satisfying and healthy meal.
Ingredients
Scale
- 8 oz pasta (such as penne or spaghetti)
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese (optional)
- Fresh basil (for garnish)
Instructions
- Cook the pasta according to the package instructions, drain, and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Toss in the sliced zucchini, diced bell pepper, broccoli florets, and halved cherry tomatoes, cooking for about 5-7 minutes.
- Season with salt and pepper to taste.
- Toss the cooked pasta with the vegetable mixture, ensuring everything is well-coated.
- Serve warm, garnished with Parmesan cheese and fresh basil if desired.
Notes
For a vegan version, omit Parmesan cheese or use a vegan alternative. Adjust vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg