Vegetable Pasta with Fresh Veggies
A colorful and healthy dish combining fresh vegetables with pasta, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 8 oz Pasta (e.g., spaghetti, penne) Any type of pasta can be used.
- 1 cup Asparagus, chopped
- 1 cup Peas Fresh or frozen
- 1 cup Bell peppers, chopped Any color
- 1 medium Zucchini, sliced
- 1 cup Cherry tomatoes, halved
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh herbs (e.g., basil, parsley), chopped For seasoning
- to taste Salt
- to taste Pepper
- 1/4 cup Parmesan cheese, grated (optional) For garnish
Instructions
Cooking the Pasta
- Cook the pasta according to package directions until al dente. Drain and set aside.
Preparing the Veggies
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the asparagus, peas, bell peppers, and zucchini. Cook until the veggies are tender.
Combining
- Add the cooked pasta to the skillet and mix well.
- Season with salt, pepper, and fresh herbs.
Serving
- Serve warm, topped with cherry tomatoes and Parmesan cheese if desired.
Notes
Feel free to substitute vegetables based on availability. Cooking the pasta al dente helps maintain texture. Add lemon juice or hot sauce for extra flavor.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 8gSaturated Fat: 2gSodium: 300mgFiber: 6gSugar: 5g