Ingredients
Scale
- 8 ounces pasta (penne or spaghetti)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes, zucchini, bell pepper, and broccoli. Cook until vegetables are tender but still vibrant, about 5-7 minutes.
- Combine cooked pasta with the sautéed vegetables. Toss to combine and season with salt and pepper.
- Sprinkle with grated Parmesan cheese and garnish with fresh basil. Serve immediately.
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- You can substitute other vegetables based on seasonality or preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg