Description
A delightful dish combining vibrant vegetables and perfectly cooked pasta for a fresh, colorful meal.
Ingredients
Scale
- 8 ounces pasta (penne or spaghetti)
- 2 tablespoons olive oil
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh basil (for garnish)
Instructions
- Start by cooking the pasta according to the package instructions until it reaches al dente. Once done, drain it and set it aside.
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the minced garlic to the skillet and sauté for about one minute or until it becomes fragrant.
- Toss in the sliced bell peppers, zucchini, broccoli florets, and halved cherry tomatoes. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are tender yet still vibrant.
- Season your vegetable medley with salt and pepper to taste.
- Add the cooked pasta back into the skillet and toss everything together until well combined.
- Serve your dish hot, topped generously with grated Parmesan cheese and fresh basil to garnish.
Notes
Feel free to swap in seasonal vegetables or adjust to suit picky eaters. This dish pairs well with a light salad or grilled protein.
- 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: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg