Description
A bright and zesty delight that combines fresh seasonal vegetables with al dente pasta, all tossed in a tangy lemon dressing for a vibrant meal.
Ingredients
- Spaghetti or Fettuccine
- Bell peppers
- Zucchini
- Cherry tomatoes
- Zest and juice of one lemon
- Olive oil
- Fresh basil and parsley
- Salt and pepper
- Parmesan cheese (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, warm olive oil. Sauté chopped bell peppers and zucchini until tender yet crisp.
- Add minced garlic; cook for about 1 minute until fragrant.
- Stir in lemon zest and juice, mixing well.
- Combine cooked pasta with the sautéed vegetables; toss gently, adding reserved pasta water if needed.
- Season with salt and pepper, then fold in chopped basil and parsley before serving.
Notes
- Customize your dish by using seasonal vegetables like asparagus or broccoli.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- Reserve some pasta water to create a creamier sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg