Description
A vibrant dish loaded with fresh seasonal vegetables, perfect for weeknight dinners or weekend brunch.
Ingredients
- 250g pasta (e.g., spaghetti or penne)
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Grated parmesan cheese (for serving)
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Toss in the zucchini, bell pepper, asparagus, and cherry tomatoes. Cook for 5-7 minutes, or until the vegetables are tender.
- Combine the cooked pasta with the sautéed vegetables in the skillet.
- Season with salt and black pepper to taste.
- Serve warm, garnished with grated parmesan cheese.
Notes
Feel free to swap pasta shapes or try different vegetables based on your preference or what’s in season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian