Ingredients
Scale
- 8 oz spaghetti or penne pasta
- 2 tbsp extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 medium zucchini, thinly sliced
- 1 cup bell peppers (any color), sliced
- 1 cup cherry tomatoes, halved
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Boil water in a large pot, add salt, and cook pasta according to package instructions until al dente (8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
- Add zucchini and bell peppers to the skillet and stir-fry for about 5 minutes until softened but still crisp.
- Stir in cherry tomatoes and cook for an additional 3 minutes until they begin to blister.
- Combine cooked pasta with the sautéed vegetables in the skillet. Season with salt and pepper; toss well to coat.
- Remove from heat; sprinkle grated Parmesan cheese and chopped basil over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg