Ingredients
Scale
- 8 oz pasta (spaghetti, penne, or fusilli)
- 4 cloves fresh garlic, minced
- 3 tbsp extra virgin olive oil
- 2 cups seasonal vegetables (bell peppers, zucchini, or cherry tomatoes)
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil or parsley
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- In a large pot, bring salted water to a boil and cook pasta according to package instructions until al dente (8-10 minutes).
- In a separate pan over medium heat, warm olive oil. Sauté minced garlic for about 30 seconds until fragrant.
- Add chopped vegetables to the pan and cook until tender yet vibrant.
- Reserve some pasta water before draining. Combine drained pasta with sautéed vegetables in the pan; add reserved water as needed for moisture.
- Remove from heat and stir in freshly grated Parmesan cheese and herbs until well combined.
- Taste and adjust seasoning if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg