Description
A delicious and healthy vegetable pasta with an assortment of fresh veggies, perfect for a quick meal!
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 2 tbsp olive oil
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 3 cloves garlic (minced)
- ½ cup Parmesan cheese (grated)
- ¼ cup fresh basil (chopped)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping all vegetables.
- Cook pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant, about 30 seconds.
- Add bell peppers and zucchini; cook until tender-crisp, about 3-4 minutes.
- Stir in cherry tomatoes and cook until they soften slightly, approximately 3 minutes.
- Toss in the cooked pasta with reserved pasta water, lemon juice, salt, and pepper. Mix gently to combine.
- Remove from heat, top with Parmesan cheese and fresh basil before serving immediately.
Notes
- This dish can be customized with any seasonal vegetables you have on hand.
- For a vegan option, omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 5 mg