Description
A refreshing summer pasta dish with vibrant vegetables.
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1/2 cup bell pepper, chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta according to package instructions.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add zucchini and bell pepper, cooking until tender.
- Add cherry tomatoes and cook for 2 minutes.
- Toss in cooked pasta and basil.
- Season with salt and pepper.
- Serve warm or chilled.
Notes
- Use whole wheat pasta for a healthier option.
- Feel free to add other seasonal vegetables.
- Great served cold as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: summer pasta, pasta salad, vegetable pasta