Ingredients
Scale
- 8 oz of pasta (your choice)
- 1 cup bell peppers (diced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by washing and chopping the fresh vegetables into a colorful mix of bell peppers, zucchini, and cherry tomatoes.
- In a large pot, bring water to a boil, add a pinch of salt, and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large frying pan, heat olive oil over medium heat, add minced garlic, bell peppers, and zucchini, and sauté for 5-7 minutes until tender yet vibrant. Add halved cherry tomatoes and Italian seasoning.
- Combine the cooked pasta with the sautéed vegetables, tossing to evenly distribute flavors. Season with salt and pepper to taste, cooking briefly for 2-3 minutes for warmth.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat thoroughly before serving.
- This dish pairs beautifully with grilled chicken or fish, and can be garnished with fresh basil and cheese for added flavor.
- Feel free to substitute with seasonal vegetables like asparagus or broccoli for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg