Italian Spring Pasta
A vibrant, colorful dish that celebrates the flavors of the season with fresh vegetables and perfectly cooked pasta.
Ingredients
Pasta and Base Ingredients
- 8 ounces pasta (spaghetti or penne) Choose your preferred type.
- 2 tablespoons olive oil
Vegetables
- 1 piece bell pepper, sliced
- 1 piece zucchini, sliced Can be replaced with asparagus or green beans.
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- Salt and pepper to taste
Garnish and Optional Ingredients
- Fresh basil for garnish
- Parmesan cheese (optional) Nutritional yeast can be used as a vegan substitute.
Instructions
Cooking the Pasta
- Cook the pasta according to the package instructions. Drain and set aside.
Sautéing the Vegetables
- In a large skillet over medium heat, heat the olive oil.
- Add the bell pepper, zucchini, broccoli, and minced garlic. Sauté for about 5 minutes until the vegetables are tender.
- Toss in the cherry tomatoes and cook for an additional 2 minutes.
Combining Ingredients
- Add the cooked pasta to the skillet and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil and Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to avoid drying out. For extra flavor, consider adding red pepper flakes or lemon juice.