Servings: 4 servings
Calories: 350kcal
Equipment
- Large skillet
- Pot
- cutting board
- knife
Ingredients
Pasta
- 8 oz pasta any type works, from spaghetti to penne; cook according to package instructions.
Vegetables
- 1 cup bell peppers colorful varieties add a sweet crunch.
- 1 cup zucchini pairs wonderfully with other veggies.
- 1 cup cherry tomatoes burst with juicy sweetness.
- 1 cup broccoli florets adds a delightful crunch and vibrant color.
Flavor
- 2 cloves garlic minced for aromatic flavor.
- 2 tbsp olive oil use high-quality for richer taste.
- salt to taste
- pepper to taste
Serving
- Parmesan cheese sprinkle generously for a creamy finish.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente, about 8-10 minutes.
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Sauté garlic for 1 minute until golden but not burnt.
- Add bell peppers, zucchini, broccoli, and cherry tomatoes, and cook for 5-7 minutes until tender.
- Drain the pasta and add it to the skillet, mixing well and heating through for another minute.
- Toss to combine and season with salt and pepper to taste.
- Serve with a generous sprinkle of Parmesan cheese on top.
Notes
Optional: A squeeze of lemon juice brightens the flavors beautifully.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1200IU | Vitamin C: 50mg | Calcium: 150mg | Iron: 2mg
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