Description
A vibrant and fresh pasta dish loaded with seasonal vegetables, perfect for a light meal.
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups mixed seasonal vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add the mixed vegetables and cook for 5-7 minutes until tender.
- Season with salt and black pepper.
- Drain the pasta and add it to the skillet with the vegetables.
- Toss everything together and cook for an additional 2 minutes.
- Serve hot, topped with Parmesan cheese and fresh basil.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be made vegan by omitting the Parmesan cheese.
- For added protein, consider adding grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Pasta Primavera, Fresh Pasta, Vegetarian Pasta, Seasonal Vegetables