Description
A fresh and vibrant dish that brings the essence of spring to your table, featuring colorful vegetables and al dente pasta.
Ingredients
Scale
- 12 oz (340g) penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, halved and sliced
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
- Add bell peppers, zucchini, and red onion. Sauté for 5-7 minutes until slightly tender. Stir in mushrooms and cherry tomatoes, cooking for another 3-4 minutes.
- Add the cooked pasta to the skillet. Toss well to combine. Sprinkle with Parmesan cheese, salt, pepper, and red pepper flakes (if using).
- Serve warm in bowls. Top with extra Parmesan cheese and fresh basil or parsley.
Notes
Make sure not to overcook the pasta; it should be firm but tender. Feel free to add any seasonal vegetables you enjoy, such as asparagus or peas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pasta, spring, vegetables, healthy, quick meal