Description
A vibrant, flavorful dish bursting with fresh spring veggies and perfectly cooked pasta, ideal for gatherings or cozy family dinners.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup zucchini, sliced or spiralized
- 1 cup asparagus, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- 2. Sauté Garlic and Veggies: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant. Add bell peppers, zucchini, asparagus, and cherry tomatoes; cook for about 5-7 minutes until vegetables are tender yet crisp.
- 3. Season It Up: Season vegetables with salt and pepper to taste.
- 4. Combine: Add cooked pasta to the skillet with sautéed vegetables. Toss everything together until well mixed.
- 5. Finishing Touches: Drizzle with more olive oil and sprinkle with Parmesan cheese before serving if desired.
Notes
- Feel free to swap in your favorite seasonal vegetables based on availability.
- For added flavor, incorporate fresh herbs like basil or parsley at the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg