Description
A vibrant and healthy pasta dish bursting with fresh vegetables, perfect for welcoming warmer months.
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 by boiling a pot of salted water and adding the pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the minced garlic in the skillet for about 1 minute until fragrant.
- Add the zucchini and bell pepper, stir-frying for about 3-4 minutes until slightly tender.
- Incorporate the cherry tomatoes and peas, cooking for another 2-3 minutes until tender.
- Combine the cooked pasta, seasoning with salt and pepper to taste. Toss to coat.
- Serve warm, adding Parmesan cheese and fresh herbs if desired. Enjoy!
Notes
Feel free to use seasonal vegetables and adjust the seasoning to your preference.
- 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: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: spring pasta, vegetarian pasta, fresh vegetables, quick dinner, seasonal produce