Description
A delightful summer pasta dish featuring fresh vegetables and herbs, perfect for a light meal.
Ingredients
Scale
- 12 ounces pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are tender.
- Stir in the cherry tomatoes and dried oregano. Season with salt and pepper. Cook for another 3-4 minutes until the tomatoes are slightly softened.
- Add the cooked pasta to the skillet along with the reserved pasta water, fresh basil, Parmesan cheese, and lemon juice. Toss everything together until well combined and heated through.
- Adjust seasoning if necessary and serve immediately.
Notes
- For added protein, consider adding cooked chicken, shrimp, or chickpeas to the pasta.
- You can substitute any seasonal vegetables you have on hand, such as asparagus or spinach, for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg