Description
A light, fresh, and colorful pasta dish featuring seasonal vegetables, perfect for a quick and satisfying dinner.
Ingredients
Scale
- 8 oz pasta (such as spaghetti or penne)
- 2 tbsp 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 for serving (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the skillet by heating olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.
- Add the sliced bell pepper, zucchini, and halved cherry tomatoes to the skillet. Sauté for about 5-7 minutes.
- Season the vegetables with salt and pepper. Add the cooked pasta and toss until well combined.
- Serve hot on individual plates, adding Parmesan cheese and fresh basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator; consume within 3-4 days. Can be served cold as a pasta salad.
- Prep Time: 10 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: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg