Description
A vibrant and refreshing dish featuring colorful seasonal vegetables, perfect for quick weeknight dinners or family gatherings.
Ingredients
- 8 oz pasta of your choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 2-inch pieces
- Salt and pepper to taste
- Grated parmesan cheese (for serving)
- Fresh basil leaves (optional, for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced bell pepper, zucchini, asparagus, and cherry tomatoes to the skillet. Sauté for about 5-7 minutes or until the vegetables are tender yet crisp.
- Season with salt and pepper to taste.
- Toss the cooked pasta into the skillet with the vegetables. Stir to combine and heat through.
- Serve hot, topped with grated parmesan cheese and fresh basil leaves if desired.
Notes
For a healthier twist, substitute whole grain pasta or incorporate more seasonal vegetables like peas or spinach. Drizzle balsamic glaze over the top for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian