Description
A vibrant and flavorful Pasta Primavera dish filled with fresh vegetables, tossed in olive oil and garlic, perfect for any occasion.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving a bit of pasta water, and set aside.
- In a large skillet over medium heat, pour in the olive oil. Allow it to warm before adding the sliced bell pepper, zucchini, broccoli, and minced garlic. Sauté these vibrant vegetables, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.
- Stir in the halved cherry tomatoes, cooking for an additional 2 minutes until they burst slightly and release their juices.
- Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together, allowing each piece to be enrobed in the fragrant oil and juices. Season liberally with salt and pepper.
- Serve the dish warm, garnished with a flourish of fresh basil and a generous grating of Parmesan cheese.
Notes
For added protein, consider incorporating grilled chicken or chickpeas. Pair with garlic bread or a light salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg