Description
A colorful and fresh vegetable pasta dish that’s perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces of pasta (spaghetti or fettuccine recommended)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced (any color)
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
- Add the cherry tomatoes, bell pepper, zucchini, and broccoli to the skillet. Cook for 5-7 minutes until the vegetables are tender.
- Stir in the cooked pasta and season with salt and pepper. Toss to combine and heat through.
- Remove from heat and sprinkle with Parmesan cheese.
- Garnish with fresh basil leaves before serving.
Notes
- Feel free to swap in any vegetables you have on hand.
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: Italian
Keywords: Pasta Primavera, vegetable pasta, quick dinner, fresh pasta recipe