Description
A vibrant and fresh dish exploding with garden goodness, perfect for quick weeknight dinners.
Ingredients
Scale
- 8 oz pasta (like penne or spaghetti)
- 1 tablespoon olive oil
- 1 bell pepper (sliced)
- 1 zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup asparagus (cut into 1-inch pieces)
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese (optional)
Instructions
- Cook your pasta according to package instructions, then drain it and set aside.
- In a large skillet, warm the olive oil over medium heat. Add the sliced bell pepper, zucchini, asparagus, and minced garlic. Sauté these for about 5-7 minutes until the vegetables are nice and tender.
- Toss in the halved cherry tomatoes along with your cooked pasta. Mix everything together and season with a sprinkle of salt and pepper.
- Let it cook for an additional 2-3 minutes so the flavors have a chance to meld.
- Plate the dish hot, garnished with fresh basil and optional grated Parmesan cheese for that extra flavor boost.
Notes
Feel free to switch out any vegetables as per your preference or availability. For added protein, consider serving with grilled tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
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