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A bowl of colorful vegetable pasta with fresh veggies and herbs

Vegetable Pasta

A delightful dish packed with fresh flavors and vibrant colors, perfect for quick dinners or cozy gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz spaghetti or penne Your choice of pasta
Vegetables
  • 1 cup bell peppers (sliced)
  • 1 cup zucchini (sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 cup broccoli florets
Other
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • to taste Salt
  • to taste Pepper
Toppings
  • Parmesan cheese (grated, for serving)
  • Fresh basil (for garnish)

Method
 

Preparation
  1. Prepare the pasta according to package instructions, then drain and set aside.
Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in sliced bell peppers, zucchini, and broccoli. Cook for 5-7 minutes until vegetables are just tender.
  4. Add halved cherry tomatoes and continue to cook for an additional 2-3 minutes.
  5. Combine the cooked pasta with the sautéed vegetables, seasoning with salt and pepper to taste.
  6. Serve hot, generously sprinkled with grated Parmesan cheese and fresh basil.

Notes

Make sure not to overcook the vegetables; they should remain slightly crisp. For extra flavor, let the garlic sauté a bit longer for a deeper taste. Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop with a splash of water to refresh the dish.