Description
A delightful dish showcasing vibrant flavors of fresh vegetables paired with pasta, perfect for weeknight dinners or to impress guests.
Ingredients
Scale
- 8 oz pasta (spaghetti, fettuccine, or penne)
- 2 tbsp extra virgin olive oil
- 4 cloves garlic (minced)
- 1 cup bell peppers (mixed colors, sliced)
- 1 medium zucchini (sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- 1/2 cup fresh basil (chopped)
- 1 cup vegetable broth
- 1/2 cup Parmesan cheese (grated)
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Sauté garlic in a large skillet with olive oil over medium heat for 1-2 minutes until fragrant.
- Add sliced bell peppers and zucchini; cook for 3-5 minutes until tender but still crunchy.
- Incorporate halved cherry tomatoes; cook for an additional 2-3 minutes until softened.
- Mix the drained pasta into the skillet, add vegetable broth, and toss to combine. Use reserved pasta water as needed.
- Season with salt and pepper, add chopped basil and grated Parmesan, and mix until combined.
- Serve warm, optionally drizzling with extra olive oil and more Parmesan.
Notes
Customize with seasonal vegetables or add protein such as grilled chicken or shrimp for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Pasta Primavera, Vegetarian Pasta, Italian Pasta, Fresh Vegetables