Description
A simple yet colorful pasta dish filled with sautéed vegetables, tossed in olive oil and Parmesan, and ready in just 30 minutes. Perfect for weeknights or whenever you crave something light, flavorful, and healthy.
Ingredients
12 oz pasta (spaghetti, fettuccine, or penne)
2 tbsp olive oil
2 cloves garlic, minced
1 cup broccoli florets
1 zucchini, sliced
1 red bell pepper, sliced
½ cup cherry tomatoes, halved
½ cup peas
¼ cup grated Parmesan cheese
1 tbsp lemon juice
Salt and pepper, to taste
Fresh basil or parsley (optional)
Instructions
Boil the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente (firm to the bite). Before draining, reserve ½ cup of the pasta water.Sauté the garlic and veggies
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.Cook the vegetables
First, add the broccoli florets and cook for 3–4 minutes. Then add the zucchini, bell peppers, peas, and cherry tomatoes. Cook for another 4–5 minutes until veggies are tender but still colorful.Season the mixture
Sprinkle salt and pepper to taste.Combine pasta and veggies
Add the drained pasta directly into the skillet with the vegetables. Stir in the reserved pasta water, lemon juice, and Parmesan cheese.Toss and serve
Mix everything well until the pasta is coated and the veggies are evenly distributed. Serve warm, topped with extra Parmesan and fresh basil if desired.
Notes
Swap in any veggies you have—snap peas, asparagus, spinach, or mushrooms work great.
For a creamy twist, stir in a splash of cream or ricotta at the end.
Add cooked chicken, shrimp, or chickpeas for extra protein.
Leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Italian