Description
A vibrant and colorful dish that brings the freshness of vegetables to your plate. Perfect for a healthy, easy meal.
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 pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
- Sauté garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, without browning.
- Add vegetables: Stir in sliced bell peppers and zucchini. Cook for 3-5 minutes until tender but still crisp.
- Incorporate cherry tomatoes: Add halved cherry tomatoes and cook for an additional 2-3 minutes until softened.
- Mix in the pasta: Add drained pasta and vegetable broth. Toss to coat, adding reserved pasta water as needed.
- Season and finish: Add salt, pepper, chopped basil, and grated Parmesan, tossing until well mixed.
- Serve: Enjoy warm, garnished with extra olive oil and Parmesan if desired.
Notes
Use fresh, seasonal vegetables for the best flavor. Customize by adding proteins like chicken or shrimp if desired.
- 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