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Vegetarian Pasta Primavera

A vibrant and colorful pasta dish packed with fresh vegetables and tossed in a light, garlicky sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 8 oz pasta (your choice)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
Vegetables
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
Seasoning and Garnish
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Parmesan cheese for serving (optional)

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
  2. Add the bell peppers, zucchini, broccoli, and cherry tomatoes to the skillet. Sauté the vegetables for about 5-7 minutes, or until they are tender but still crisp.
Mixing and Serving
  1. Stir in the cooked pasta and Italian seasoning. Season with salt and pepper to taste.
  2. Toss everything together until well mixed and heated through.
  3. Serve warm, garnished with fresh basil and Parmesan cheese if desired.

Notes

This dish is ideal for quick preparation. Leftovers can be stored in an airtight container in the fridge for 3-4 days. For extra flavor, consider cooking your pasta in vegetable broth. You can also customize the dish by adding spinach, kale, or chickpeas, and adjust the spice level with red pepper flakes.