Description
A delightful and colorful pasta dish featuring fresh spring vegetables, perfect for a healthy meal.
Ingredients
Scale
- 8 ounces pasta (e.g., penne or fettuccine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen)
- Salt and pepper to taste
- Parmesan cheese (optional) for serving
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta: Start by boiling a pot of salted water. Add the pasta and cook it according to the package instructions until it’s al dente, about 8-10 minutes. After cooking, drain the pasta well and set it aside.
- Heat the oil: In a large skillet, pour in the olive oil and heat it over medium heat until it’s warm.
- Sauté the garlic: Once the oil is hot, add the minced garlic to the skillet. Sauté it for about one minute, or until fragrant.
- Add the vegetables: After the garlic has cooked, toss in the sliced zucchini and bell pepper. Stir-fry these for about 3-4 minutes.
- Incorporate more veggies: Add the halved cherry tomatoes and peas to the skillet, cooking for another 2-3 minutes.
- Combine with pasta: Add the drained pasta back into the skillet and toss everything together gently, seasoning with salt and pepper.
- Serve warm: Transfer the Spring Pasta to serving plates, and if desired, sprinkle Parmesan cheese on top and garnish with fresh herbs.
Notes
Feel free to add more seasonal vegetables or swap out the pasta for a gluten-free option.
- 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: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, spring, vegetables, vegetarian, healthy