Description
A delightful and colorful dish that brings together fresh vegetables and pasta, making it a nutritional powerhouse filled with vibrant flavors.
Ingredients
Scale
- 8 oz pasta (spaghetti, fettuccine, or penne)
- 2 tbsp extra virgin olive oil
- 4 cloves garlic (minced)
- 1 cup bell peppers (mixed colors, sliced)
- 1 medium zucchini (sliced into half-moons)
- 1 cup cherry tomatoes (halved)
- 1/2 cup fresh basil (chopped)
- 1 cup vegetable broth
- 1/2 cup Parmesan cheese (grated)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Reserve some pasta water before draining.
- Sauté the Garlic: Heat the olive oil in a skillet over medium heat, add minced garlic, and sauté for about one minute until fragrant.
- Add the Vegetables: Stir in the bell peppers, zucchini, and cherry tomatoes. Stir-fry until tender but crisp, about 4 to 5 minutes.
- Combine Pasta and Vegetables: Add the drained pasta and vegetable broth to the skillet. Toss to coat, adding reserved pasta water as needed for sauce consistency.
- Season the Dish: Stir in salt, pepper, basil, and Parmesan cheese until combined and creamy.
- Serve immediately, garnished with extra olive oil and Parmesan if desired.
Notes
Best served warm and can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the vegetables.
- Prep Time: 10 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
Keywords: Pasta Primavera, vegetarian pasta, quick pasta recipes, colorful pasta, healthy pasta dish