Pasta with Olives and Vegetables
recipe

A delicious pasta dish that combines colorful vegetables and olives. Even without olives, the dish remains tasty and nutritious.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g pasta (such as penne or fusilli)
- 1 bell pepper (preferably red or yellow)
- 1 zucchini
- 1 small red onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional)
Instructions:
1. Cook the pasta according to package instructions in salted water. Drain and reserve a bit of the cooking water.
2. Chop the bell pepper, zucchini, and red onion into small cubes. Mince the garlic.
3. Heat the olive oil in a large pan over medium heat. Add the red onion and garlic, sauté for about 2 minutes.
4. Add the bell pepper and zucchini to the pan, cooking for about 5-7 minutes until the vegetables are tender.
5. Mix the cooked pasta with the vegetables. If needed, add a little reserved cooking water to achieve a moist consistency.
6. Season with salt and black pepper. Stir well and serve the dish garnished with fresh herbs and grated Parmesan cheese.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 12 g
- Carbohydrates: 55 g
- Fat: 10 g
- Fiber: 4 g

Reviews: 5 (3276 reviews) ★★★★★ share