Ingredients
Scale
- 8 oz spaghetti or penne
- 2 tbsp extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup asparagus, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- ½ cup freshly grated Parmesan cheese
- 1 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté minced garlic for about 30 seconds until fragrant.
- Add chopped vegetables and sauté until tender yet crisp (about 5-7 minutes). Season with salt and pepper.
- Stir in the cooked pasta and toss everything together.
- Sprinkle Parmesan cheese over the top while tossing gently until melted.
- Fold in torn basil leaves just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg