Description
A light and fresh pasta dish filled with colorful seasonal vegetables, perfectly suited for a weeknight dinner or gathering with friends.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan Parmesan cheese (optional)
Instructions
- Cook the pasta according to the package instructions in a large pot of salted water, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat for a minute.
- Sauté the minced garlic for about one minute until fragrant, being careful not to burn it.
- Add the sliced bell pepper, zucchini, broccoli florets, and halved cherry tomatoes to the skillet; cook for 5 to 7 minutes until tender but still vibrant.
- Season with salt and pepper, stirring to enhance flavors.
- Combine the cooked pasta with the sautéed vegetables in the skillet and mix evenly.
- Serve warm, garnished with fresh basil and vegan Parmesan cheese if desired.
Notes
Feel free to customize the vegetables based on what’s in season or available. Add chickpeas or lentils for protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, pasta primavera, plant-based dish, easy dinner, colorful vegetables