Description
A delightful pasta dish celebrating the fresh flavors of spring with colorful vegetables.
Ingredients
Scale
- 8 ounces of pasta (e.g., penne or fettuccine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen)
- Salt and pepper to taste
- Parmesan cheese (optional) for serving
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Start by boiling a pot of salted water. Add the pasta and cook it according to the package instructions until it’s al dente, about 8-10 minutes. Once done, drain the pasta and set it aside in a large bowl.
- Heat the Oil: In a large skillet, pour in the olive oil and heat it over medium heat for a minute.
- Sauté the Garlic: Add the minced garlic to the skillet. Sauté for about 1 minute or until fragrant, being careful not to burn it.
- Add the Vegetables: Toss in the sliced zucchini and bell pepper. Stir-fry for about 3-4 minutes until they soften but still have a bit of crunch.
- Incorporate More Veggies: Add the halved cherry tomatoes and peas to the skillet. Stir everything together and cook for another 2-3 minutes until tender.
- Combine with Pasta: Add the cooked pasta to the skillet with the sautéed vegetables. Season with salt and pepper to taste. Toss together to ensure the pasta is well coated.
- Serve Warm: Transfer the Spring Pasta to serving plates. Sprinkle with Parmesan cheese and add fresh basil or parsley as a garnish. Enjoy while warm!
Notes
Great as a main or side dish. Enjoy with a salad or crusty bread, and consider lemon zest for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg