Beschreibung
A vibrant medley of seasonal vegetables and pasta, this Vegetarian Pasta Primavera is both light and satisfying, perfect for any occasion.
Zutaten
Menge
- 8 oz of pasta (spaghetti, penne, or gluten-free)
- 1 cup of bell peppers (sliced)
- 1 cup of zucchini (sliced)
- 1 cup of cherry tomatoes (halved)
- 1 cup of broccoli florets
- 2 cloves of garlic (minced)
- 2 tbsp of olive oil
- Salt and pepper to taste
- Parmesan cheese (for serving, optional)
- Fresh basil (for garnish, optional)
Zubereitung
- Cook the Pasta: Bring a large pot of salted water to a boil and add your chosen pasta. Cook according to package instructions until al dente. Drain and set aside.
- Heat Olive Oil: In a large skillet over medium heat, pour in the olive oil.
- Sauté Garlic: Add minced garlic to the skillet, sautéing for about 1 minute until fragrant.
- Add the Vegetables: Toss in bell peppers, zucchini, broccoli, and tomatoes. Sauté for 5-7 minutes until tender yet crunchy.
- Combine Pasta and Veggies: Gently add the drained pasta and season with salt and pepper to taste.
- Serve: Dish hot, draping with Parmesan cheese and garnishing with fresh basil if desired.
Tipps
Consider substituting seasonal vegetables or adding protein options like chickpeas. Avoid overcooking pasta for best texture.
Nährwerte
- Portionsgröße: 1 serving
- Kalorien: 350
- Zucker: 5g
- Natrium: 400mg
- Fett: 10g
- Gesättigte Fettsäuren: 2g
- Ungesättigte Fettsäuren: 7g
- Transfettsäuren: 0g
- Kohlenhydrate: 55g
- Ballaststoffe: 7g
- Eiweiß: 12g
- Cholesterin: 10mg