Description
A delightful and colorful dish showcasing fresh vegetables with vibrant flavors, perfect for weeknight dinners or special occasions.
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 the package instructions in salted boiling water until al dente. Reserve a cup of pasta water before draining.
- Heat a large skillet over medium heat and add the olive oil.
- Add the minced garlic to the skillet and sauté for about one minute until fragrant.
- Cook the bell peppers and zucchini in the skillet for 3 to 5 minutes until tender yet crisp.
- Stir in the halved cherry tomatoes and cook for an additional 2 to 3 minutes until they begin to collapse.
- Combine the drained pasta with the vegetables. Pour in the vegetable broth and toss gently, adding reserved pasta water as needed for consistency.
- Season with salt and pepper, then add the chopped basil and grated Parmesan cheese, stirring until well mixed.
- Serve warm with a drizzle of olive oil and additional Parmesan if desired.
Notes
For a vegan version, substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- Prep Time: 15 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: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, primavera, vegetables, healthy, vegetarian