Description
A delightful Spring Pasta dish combining fresh vegetables for a vibrant and healthy meal that’s perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (e.g., spaghetti or penne)
- 2 tablespoons 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, grated (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta: Begin by cooking the pasta according to the package instructions. Use plenty of salted water for cooking. Once cooked al dente, drain the pasta and set it aside.
- Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Sauté garlic: Once the oil is hot, add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add bell pepper and zucchini: Add the sliced bell pepper and zucchini to the skillet. Cook for about 3-4 minutes until slightly softened, stirring occasionally.
- Incorporate cherry tomatoes: Add the halved cherry tomatoes and cook for an additional 2-3 minutes until softened.
- Combine with pasta: Toss the drained pasta into the skillet with the sautéed vegetables, mixing well.
- Season: Sprinkle with salt and pepper to taste.
- Serve: Serve warm, topped with optional grated Parmesan cheese and fresh herbs.
Notes
Great served with grilled chicken or fish for a heartier meal.
- 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: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: spring pasta, vegetarian pasta, fresh vegetables, quick dinner, healthy recipe