Description
Spring Garden Veggie Pasta is a vibrant and delicious dish that captures the essence of spring with its colorful medley of vegetables. Featuring spiralized zucchini, bell peppers, and juicy cherry tomatoes, all tossed in golden olive oil and finished with fresh basil and Parmesan cheese, this pasta is not only a feast for the eyes but also a delightful celebration of flavors. Perfect for family dinners or lively gatherings, this easy-to-make recipe will brighten your table and bring smiles to everyone who enjoys it.
Ingredients
Scale
- 8 oz whole wheat or gluten-free pasta
- 1 medium zucchini, spiralized
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves
- ¼ cup grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add zucchini and bell peppers; sauté until tender (3-5 minutes).
- Add tomatoes: Stir in cherry tomatoes and cook until softened but still intact.
- Combine: Remove from heat; add cooked pasta and fresh basil. Toss gently until well combined.
- Serve: Sprinkle with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg