Description
A fresh and vibrant pasta dish loaded with seasonal vegetables.
Ingredients
Scale
- 8 oz penne pasta
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the penne pasta according to package instructions until al dente.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in cherry tomatoes, zucchini, bell pepper, and broccoli. Cook for 5-7 minutes until vegetables are tender.
- Combine the cooked pasta with the sautéed vegetables in the skillet.
- Sprinkle with Parmesan cheese and season with salt and pepper.
- Toss everything together until well mixed.
- Serve hot, garnished with fresh basil.
Notes
Feel free to swap any vegetables for your favorites or what’s in season.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pasta, primavera, vegetarian, Italian, quick meal