Description
30 Minute Summer Vegetable Pasta is a vibrant and quick dish bursting with fresh flavors, perfect for busy weeknights or leisurely summer evenings. With colorful vegetables sautéed in garlic and olive oil, this pasta not only looks stunning but also delivers an explosion of taste in every bite. Customize it with your favorite veggies and enjoy a delightful meal that evokes the essence of summer.
Ingredients
Scale
- 8 oz spaghetti or penne
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté the Garlic and Veggies: In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 1 minute). Add zucchini and bell peppers; cook for another 3-4 minutes.
- Add Cherry Tomatoes and Seasonings: Stir in halved cherry tomatoes, salt, and pepper. Cook until tomatoes soften (about 3-4 minutes).
- Combine Pasta with Sauce: Add drained pasta to the skillet with veggies. Mix well, adding reserved pasta water for desired creaminess.
- Toss in Fresh Basil and Cheese: Remove from heat; stir in basil and Parmesan cheese until combined.
- Serve: Plate generously and garnish with additional cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 400
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg