Description
A vibrant and fresh pasta dish featuring a variety of summer vegetables, perfect for a light meal.
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup asparagus, cut into pieces
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add zucchini, bell pepper, and asparagus; cook for 5-7 minutes until tender.
- Stir in cherry tomatoes and cook for an additional 2 minutes.
- Season with salt and pepper.
- Toss the cooked pasta with the vegetable mixture.
- Garnish with fresh basil before serving.
Notes
- Feel free to add any other seasonal vegetables you like.
- This dish can be served warm or cold as a pasta salad.
- For added protein, consider adding grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Summer Vegetable Pasta Primavera, Pasta Primavera, Summer Pasta, Vegetarian Pasta