Description
A delightful and colorful dish that celebrates fresh vegetables and plant-based living, perfect for a quick and nutritious 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 with a pinch of salt.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Include the zucchini, bell pepper, and broccoli, cooking for about 5 minutes.
- Stir in the cherry tomatoes and peas, cooking for an additional 3-4 minutes.
- Combine the drained pasta with the cooked vegetables in the skillet.
- Season with dried oregano, salt, and pepper, mixing well.
- Remove from heat and garnish with fresh basil if desired.
Notes
Customize your vegetables based on what’s in season and consider adding proteins like beans or tofu for a heartier meal.
- Prep Time: 15 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: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, primavera, healthy meal, quick recipe, seasonal vegetables