Spring Pasta with Vegetables
recipe

A refreshing and delicious dish featuring seasonal vegetables and a flavorful sauce. This recipe is quick to prepare and perfect for lunch or a light dinner.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 300 g pasta (e.g., fusilli or penne)
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 150 g cherry tomatoes
- 2 garlic cloves
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to the package instructions in salted water until al dente. Drain and reserve a little cooking water.
2. Cut the zucchini, bell peppers, and cherry tomatoes into small pieces.
3. Heat olive oil in a frying pan over medium heat. Add the chopped garlic and sauté for a moment.
4. Add the vegetables to the pan and sauté for about 5-7 minutes until they are soft but still crisp. Season with salt and pepper.
5. Toss the cooked pasta with the vegetables. If needed, add a little cooking water to keep the mixture moist.
6. Serve the pasta garnished with fresh basil and grated parmesan cheese.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 12 g
Carbohydrates: 55 g
Fat: 10 g
Fiber: 5 g

Reviews: 3.6 (64 reviews) ★★★★★ share