Ingredients
Scale
- 8 oz pasta (your choice)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the cherry tomatoes, zucchini, bell pepper, and corn to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
- Remove from heat and stir in the fresh basil.
- Serve warm, topped with grated Parmesan cheese if desired.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 46
- Fiber: 4
- Protein: 10
Keywords: summer pasta recipes, fresh vegetable pasta, easy pasta dishes, vegetarian pasta recipes