Description
A colorful and nutritious pasta dish featuring fresh vegetables, perfect for a light meal any day of the week.
Ingredients
- 8 oz pasta (spaghetti or penne)
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese (optional)
Instructions
- In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until tender but firm to the bite (al dente). Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic, sauté for about a minute until fragrant, then toss in bell peppers, zucchini, and broccoli. Stir-fry for 5 to 7 minutes until they’re tender yet crisp.
- Add the halved cherry tomatoes and let them cook for an additional minute.
- Introduce the drained pasta to the skillet and gently toss everything together. Season with salt and pepper to taste. Cook for another 2 to 3 minutes to merge the flavors.
- Serve immediately, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.
Notes
For a protein boost, consider adding grilled chicken, shrimp, or chickpeas. Herbs like oregano or thyme can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian