Description
Enjoy a vibrant and fresh pasta dish packed with colorful vegetables. This easy recipe is perfect for a light and satisfying meal, ideal for spring or any weeknight.
Ingredients
Scale
- 12 ounces pasta (like spaghetti, linguine, or penne)
- 2 tablespoons olive oil
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add zucchini, yellow squash, red bell pepper, and broccoli florets to the skillet. Cook for 5-7 minutes, or until vegetables are tender-crisp.
- Add minced garlic and cherry tomatoes to the skillet. Cook for another 2-3 minutes, until garlic is fragrant and tomatoes begin to soften.
- Add the drained pasta to the skillet with the vegetables.
- Toss everything together. If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.
- Season with salt and pepper to taste.
- Serve immediately, topped with Parmesan cheese and fresh basil if desired.
Notes
- Feel free to use any vegetables you have on hand! Asparagus, peas, or spinach are great additions.
- For a creamier sauce, stir in a tablespoon of butter or a splash of heavy cream at the end.
- This dish is delicious served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg