Description
A quick and colorful pasta dish packed with fresh vegetables, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large pan over medium heat.
- Add garlic and sauté for 30 seconds.
- Add all vegetables and cook for 5-7 minutes until tender.
- Toss cooked pasta with vegetables.
- Season with salt, pepper, and Parmesan cheese.
- Serve immediately.
Notes
- Use any seasonal vegetables you prefer
- Add cooked chicken or shrimp for extra protein
- Best served fresh but keeps refrigerated for 2 days
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: easy pasta recipe, vegetable pasta, quick dinner, primavera pasta