Ingredients
Scale
- 8 oz spaghetti or penne
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup bell peppers (red, yellow, green), chopped
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare ingredients by chopping vegetables into bite-sized pieces and cooking pasta according to package instructions until al dente.
- In a large skillet over medium heat, warm olive oil until shimmering.
- Add minced garlic and sauté for one minute until fragrant.
- Toss in bell peppers, asparagus, zucchini, and cherry tomatoes; stir-fry for five minutes until slightly softened but still crunchy.
- Drain cooked pasta (reserve some pasta water) and add it to the skillet with the vegetables. Mix well to coat the pasta with olive oil.
- Sprinkle freshly grated Parmesan over the dish while tossing everything again; add reserved pasta water if needed for extra moisture. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg