Ingredients
Pasta and Vegetables
- 8 oz pasta (spaghetti or fettuccine)
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 2 cloves garlic (minced)
Cooking Essentials
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese (optional, for serving)
- Fresh basil (for garnish)
Method
Cooking the Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Sautéing the Vegetables
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add the bell peppers, zucchini, broccoli, and cherry tomatoes. Sauté until the vegetables are tender, about 5-7 minutes.
Combining Ingredients
- Toss in the cooked pasta and combine well.
- Season with salt and pepper to taste.
Serving the Dish
- Serve warm, topped with Parmesan cheese and fresh basil if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 58gProtein: 12gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 6gSugar: 5g
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of olive oil or water to keep moist. Mix and match your favorite vegetables for variety. Avoid overcooking the vegetables for a slightly crisp texture.
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