Pasta with Vegetables
Pasta with vegetables is a colorful, nutritious dish that brings together vibrant flavors and textures in every bite. With perfectly cooked pasta enveloped in fresh, sautéed veggies, this meal is as pleasing to the palate as it is to the eyes. Ideal for any occasion, from cozy dinners to lively gatherings, it’s an easy-to-make recipe that can be customized with your favorite ingredients. Enjoy a hearty dish that’s not only delicious but also healthy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz whole grain or gluten-free pasta
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water in a large pot, add pasta, and cook until al dente (about 8-10 minutes). Drain without rinsing.
- Sauté vegetables: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add bell peppers and zucchini; cook until tender-crisp (3-5 minutes).
- Add cherry tomatoes: Incorporate halved cherry tomatoes into the skillet and cook until they soften slightly (2-3 minutes).
- Combine: Add the drained pasta to the skillet. Toss gently with vegetables and season with Italian seasoning, salt, and pepper to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg