Description
A vibrant and fresh pasta dish that captures the essence of spring with seasonal vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta (such as spaghetti or penne)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook your pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the minced garlic in olive oil over medium heat for about 1 minute.
- Add the sliced bell pepper, zucchini, and halved cherry tomatoes. Sauté for 5 to 7 minutes until tender but crisp.
- Season with salt and pepper to taste. Add the drained pasta and toss to combine.
- Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To revive, reheat in a skillet with a little olive oil or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg
Keywords: spring pasta, fresh vegetables, quick dinner, vegetarian pasta, seasonal ingredients