Ingredients
Scale
- 8 ounces spiral pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 bell pepper, sliced
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese, optional
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 until fragrant, about 1 minute.
- Add cherry tomatoes, zucchini, and bell pepper to the skillet. Cook until vegetables are tender, about 5-7 minutes.
- Mix in cooked pasta and toss to combine. Season with salt and pepper.
- Remove from heat and stir in chopped basil. Top with Parmesan if desired and serve immediately.
Notes
- Prepare vegetables fresh for maximum flavor and crunch.
- You can replace basil with parsley for a different herbal note.
- Garnish with grated Parmesan or vegan cheese for added richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sauté, boil, toss
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg