Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 bell pepper (red or yellow), diced
- 1 cup asparagus, cut into 2-inch pieces
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/4 cup parmesan cheese, grated
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and reserve some pasta water.
- In a skillet over medium heat, warm olive oil and sauté minced garlic for about 30 seconds until fragrant.
- Add zucchini, bell peppers, and asparagus; sauté until tender-crisp.
- Stir in cherry tomatoes with salt and pepper; cook until they start to burst (about 3 minutes).
- Combine the drained pasta with veggies in the skillet. Add reserved pasta water as needed to create a light sauce.
- Remove from heat; stir in basil, lemon juice, and parmesan cheese until well combined.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg