Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add zucchini and yellow bell pepper, cook until tender, about 5 minutes.
- Stir in cherry tomatoes and cook for another 2 minutes.
- Combine cooked pasta with vegetables in the skillet, toss well.
- Garnish with chopped basil and grated Parmesan cheese before serving.
Notes
- Feel free to add other spring vegetables like asparagus or peas for variation.
- Use whole grain or gluten-free pasta for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg