Description
A quick and easy 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 bell pepper, sliced
- 1 zucchini, sliced
- 1/2 cup broccoli florets
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp fresh basil, chopped
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 cherry tomatoes, bell pepper, zucchini, and broccoli. Cook for 5-7 minutes.
- Toss in cooked pasta and mix well.
- Season with salt and pepper.
- Sprinkle Parmesan cheese and fresh basil before serving.
Notes
- Use any vegetables you have on hand.
- Add cooked chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pasta primavera, easy pasta, weeknight dinner, vegetarian pasta