Description
A vibrant and comforting pasta dish loaded with fresh spring vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz pasta (e.g., penne or spaghetti)
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large sauté pan, heat olive oil over medium heat.
- Add the bell pepper, zucchini, broccoli, and cherry tomatoes. Sauté for about 5-7 minutes, until the veggies are tender.
- Add minced garlic and oregano, and cook for an additional 1-2 minutes, stirring frequently.
- Toss in the cooked pasta and mix well. Season with salt and pepper to taste.
- Serve warm, garnished with Parmesan cheese and fresh basil if desired.
Notes
Aim for al dente pasta to retain bite. Reserve some pasta water before draining to help loosen the sauce when tossing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1-1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg