Description
A delightful and vibrant pasta dish made with seasonal vegetables, perfect for a quick plant-based meal.
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup peas
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to the package instructions, adding a pinch of salt to the boiling water. Drain and set aside.
- Sauté the minced garlic in olive oil over medium heat for 1-2 minutes until fragrant.
- Add the zucchini, bell pepper, and broccoli, cooking for about 5 minutes until softened.
- Stir in the cherry tomatoes and peas, cooking for an additional 3-4 minutes until the tomatoes soften.
- Combine the drained pasta with the vegetable mixture, tossing to mix evenly.
- Season with dried oregano, salt, and pepper to taste.
- Garnish with fresh basil leaves if desired.
- Serve warm, optionally drizzling olive oil on top.
Notes
Feel free to swap in seasonal vegetables or add protein sources like chickpeas or lentils.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, primavera, plant-based meal, quick dinner, healthy recipe