Description
A colorful and nourishing pasta dish tossed with vibrant, fresh vegetables, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 bell pepper, sliced (any color)
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook your pasta according to the package instructions until it reaches al dente. Drain and set aside.
- Heat the olive oil over medium heat in a sizable skillet. Add the minced garlic and sauté until fragrant.
- Toss in the sliced bell pepper, zucchini, and carrot. Cook for about 5-7 minutes, until the vegetables are tender.
- Add the halved cherry tomatoes and spinach to the skillet, cooking just until the spinach wilts.
- Combine the cooked pasta with the veggie mixture, tossing everything to blend harmoniously. Season with salt and pepper to your liking.
- Serve hot, garnished with grated Parmesan and fresh basil if desired.
Notes
Prep ahead by washing and chopping vegetables to save time on busy nights. Add protein by incorporating chickpeas or white beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: vegetarian, pasta, primavera, healthy, quick dinner, colorful vegetables