Description
A colorful and healthy pasta dish loaded with fresh vegetables, perfect for a light meal.
Ingredients
Scale
- 8 ounces of pasta (spaghetti or penne)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 medium bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup asparagus, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the zucchini, bell pepper, broccoli, and asparagus to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
- Add the cherry tomatoes, oregano, salt, and black pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.
- Toss the cooked pasta into the skillet with the vegetables. If the mixture seems dry, add a little reserved pasta water to reach your desired consistency.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve immediately, garnished with fresh basil leaves.
Notes
- For added protein, consider adding grilled chicken, shrimp, or chickpeas to the dish.
- Experiment with different seasonal vegetables like spinach, peas, or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg