Description
A vibrant and healthy vegan pasta dish that is quick to prepare and packed with colorful vegetables and delightful flavors.
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup peas
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to the package instructions, adding a pinch of salt to the boiling water. Drain and set aside.
- Prepare a large skillet by heating olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add sliced zucchini, bell pepper, and broccoli to the skillet. Cook for about 5 minutes, stirring occasionally.
- Incorporate halved cherry tomatoes and peas, cooking for an additional 3-4 minutes until tomatoes soften slightly.
- Mix the drained pasta with the vegetables in the skillet, tossing gently to combine.
- Season with dried oregano, salt, and pepper, adjusting to taste.
- Finish by removing the skillet from heat and garnishing with fresh basil before serving warm.
Notes
Serve as a main course or side dish. Pairs well with green salad or crusty bread. For added flavor, drizzle balsamic glaze or top with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg