Description
A vibrant medley of seasonal vegetables and tender pasta that creates a delightful dish celebrating nature’s bounty.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh basil (for garnish)
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add bell pepper, zucchini, and yellow squash. Sauté for about 5 minutes until the vegetables are tender.
- Add cherry tomatoes and garlic, and cook for an additional 2 minutes.
- Season with salt and pepper.
- Add the cooked pasta to the skillet and toss everything together.
- Serve hot, topped with grated Parmesan cheese and fresh basil.
Notes
Use fresh, seasonal vegetables for best flavor and nutrition. Feel free to add grilled chicken or chickpeas for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg