Description
A vibrant and delicious vegetarian pasta dish packed with fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 8 ounces pasta (spaghetti, fettuccine, or your choice)
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions (8-10 minutes for al dente). Reserve about a cup of pasta water, then drain.
- Prep the vegetables: chop bell peppers, zucchini, cherry tomatoes, and broccoli.
- Heat the olive oil in a large skillet over medium heat and add garlic, sautéing until fragrant.
- Add the sliced bell peppers, zucchini, and broccoli, stirring for 5-6 minutes until tender-crisp.
- Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes, seasoning with salt and pepper.
- Combine the drained pasta with the vegetables in the skillet, tossing to combine and adding reserved pasta water if needed.
- Finish with freshly grated parmesan and basil, adjusting seasoning as necessary.
Notes
Feel free to customize with your favorite vegetables or add protein like chickpeas for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- 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
Keywords: vegetarian pasta, pasta primavera, healthy recipes, colorful dishes, quick weeknight meals