Description
A vibrant and simple vegetable pasta dish that’s perfect for a quick meal.
Ingredients
Scale
- 2 cups pasta of your choice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- Salt & pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions, usually around 8-10 minutes for al dente.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Throw in the diced bell pepper and zucchini into the skillet and cook for about 5 minutes, stirring occasionally until they begin to soften.
- Add the halved cherry tomatoes to the skillet. Continue to stir this colorful mixture until the tomatoes soften, about 3-4 minutes.
- Once the pasta is cooked, drain and add it to the skillet with the sautéed vegetables. Toss everything together, making sure the pasta is well-coated with the flavors.
- Season with salt and pepper to taste. Serve warm, garnishing with fresh basil to elevate the dish.
Notes
Store any leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg