Description

Pasta Primavera Vegetable Medley is a vibrant and nutritious dish that brings together perfectly cooked pasta and a delightful array of fresh vegetables. This colorful recipe is quick to prepare, making it ideal for busy weeknights or casual gatherings. Each bite bursts with the crunch of bell peppers, tender zucchini, and juicy cherry tomatoes, creating a joyful dining experience that celebrates the flavors of the season.

Ingredients

Scale

8 oz spaghetti or penne pasta
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 medium zucchini, sliced
1 cup bell peppers (red, yellow, or orange), sliced
1 cup cherry tomatoes, halved
¼ cup fresh basil, chopped

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente; then drain.
In a large skillet over medium heat, heat olive oil. Sauté minced garlic for about one minute until fragrant.
Add sliced zucchini and bell peppers; sauté for about five minutes until slightly softened.
Stir in halved cherry tomatoes and cook for an additional three minutes until they blister.
Combine cooked pasta with the vegetable medley in the skillet. Add chopped basil and toss until well mixed and heated through.
Serve immediately, drizzled with extra olive oil if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 plate (350g)
Calories: 410
Sugar: 4g
Sodium: 220mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 12g
Cholesterol: 0mg

Keywords: - Customize your dish by using seasonal vegetables or adding proteins like grilled chicken or shrimp. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop with a splash of broth for moisture.