Description
A vibrant and fresh pasta dish featuring seasonal spring vegetables, perfect for celebrating Earth Day.
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese, grated (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add asparagus, bell peppers, and zucchini to the skillet. Cook for 5-7 minutes until vegetables are tender.
- Add cherry tomatoes and cook for an additional 2-3 minutes.
- Season with salt and pepper to taste.
- Toss the cooked pasta with the sautéed vegetables.
- Serve warm, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be made vegan by omitting the Parmesan cheese.
- For added protein, consider adding grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg