Description
A vibrant and delicious vegetarian pasta dish bursting with seasonal vegetables and flavors.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup asparagus (cut into 2-inch pieces)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Begin by cooking the pasta according to package instructions until it reaches al dente perfection. Drain and set aside, but save a splash of pasta water.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the minced garlic and sauté for about a minute.
- Introduce the sliced bell peppers, zucchini, and asparagus to the skillet. Cook for about 5-7 minutes, stirring occasionally.
- Toss in the halved cherry tomatoes and cook for an additional 2 minutes.
- Season with salt and pepper to taste.
- Add the cooked pasta to the veggie mixture and gently toss to combine.
- Serve hot, topped with optional grated Parmesan and fresh basil.
Notes
Feel free to customize with your favorite vegetables or add protein like chickpeas or grilled chicken.
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