Ingredients
Scale
- 12 ounces pasta (penne or fettuccine)
- 2 cups fresh vegetables (bell peppers, zucchini, carrots, cherry tomatoes)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- 1 cup low-sodium vegetable broth
Instructions
- Bring salted water to a boil; cook the pasta until al dente, about 10-12 minutes. Drain and set aside.
- In a skillet over medium heat, heat the olive oil; sauté minced garlic until fragrant.
- Add chopped seasonal vegetables and sauté for about 5 minutes until tender yet crisp.
- Pour in vegetable broth and simmer for 2 minutes.
- Combine the drained pasta with the sautéed vegetables and broth; stir over medium heat for another 2 minutes.
- Stir in grated Parmesan cheese until melted; season to taste.
- Serve immediately, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg