Description
A delightful and vibrant dish celebrating fresh seasonal vegetables, perfect for busy weeknights or a leisurely weekend lunch.
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 the pasta according to the package instructions in a large pot of boiling water with a pinch of salt. Cook until al dente, about 8-10 minutes. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add minced garlic. Sauté for about 1 minute until fragrant.
- Add the sliced bell pepper and zucchini to the skillet, stirring to coat with oil. After about 3 minutes, add the halved cherry tomatoes and continue sautéing for another 5-7 minutes until tender but crisp.
- Season the sautéed vegetables with salt and pepper to taste, then add the drained pasta to the skillet. Toss gently to mix everything together.
- Serve while hot, optionally garnishing with grated Parmesan cheese and fresh basil leaves.
Notes
Ensure pasta is cooked al dente and vegetables are not overcooked for the best texture. Customizable with various vegetables and proteins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Spring Pasta, Vegetarian Pasta, Seasonal Vegetables, Quick Dinner, Easy Recipe