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Vegetarian Pasta Primavera

A vibrant and flavorful pasta dish featuring a colorful medley of vegetables, perfect for a cozy weeknight dinner.
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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, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (e.g., fettuccine or penne) Cook according to package instructions.
  • 2 tablespoons olive oil For sautéing.
  • 1 each bell pepper, sliced Any color bell pepper works.
  • 1 cup zucchini, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced To enhance flavor.
  • Salt and pepper to taste
  • Parmesan cheese (optional) For garnish.
  • Fresh basil for garnish Enhances aroma.

Method
 

Preparation
  1. Cook the pasta according to package instructions, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the bell pepper, zucchini, and broccoli, and sauté for about 5-7 minutes until tender.
  4. Stir in the cherry tomatoes and garlic, cooking for an additional 2 minutes.
  5. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet, tossing everything together until well combined.
  7. Serve warm, garnished with Parmesan cheese and fresh basil if desired.

Notes

Leftovers can be stored in the fridge for 3-4 days. To reheat, add a splash of olive oil.