Description
A delightful dish combining fresh vegetables and pasta, perfect for a quick weeknight meal or an impressive dinner.
Ingredients
Scale
- 8 ounces of pasta (spaghetti, penne, or your choice)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup bell peppers (red, yellow, or green), sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- Grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain, reserving a bit of pasta water.
- In a skillet, heat olive oil over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add sliced bell peppers and zucchini. Sauté for 5 minutes until tender yet crunchy.
- Incorporate broccoli florets and cherry tomatoes, seasoning with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until tender.
- Toss the drained pasta with the vegetable mixture, adding reserved pasta water if needed to moisten.
- Serve hot, topped with Parmesan cheese and fresh basil leaves.
Notes
Adjust vegetables based on preference; serve immediately for the best taste.
- 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: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg
Keywords: pasta, primavera, vegetables, quick meal, healthy recipe