Description
A vibrant, veggie-packed dish that brings the essence of summer to your table in just 30 minutes.
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 1 medium zucchini (sliced thinly)
- 1 cup bell peppers (mixed colors, chopped)
- 1 cup cherry tomatoes (halved)
- 1 medium carrot (sliced thinly or grated)
- 3 cloves garlic (minced)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta: Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté garlic: In a large skillet over medium heat, heat olive oil and add minced garlic, sautéing for about 30 seconds until fragrant.
- Add vegetables: Stir in zucchini, bell peppers, carrots, and cherry tomatoes. Cook for 5-7 minutes until tender yet crisp, seasoning with salt and pepper.
- Combine: Add drained pasta to the skillet with sautéed vegetables. Toss gently to combine.
- Finish: Drizzle with additional olive oil if desired and sprinkle with grated Parmesan cheese before serving.
Notes
- Feel free to swap in seasonal vegetables like asparagus or snap peas.
- Adding fresh herbs such as basil or parsley can elevate the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg