Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup asparagus, chopped
- 1 cup bell peppers, sliced (any color)
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup Parmesan cheese, grated
- ¼ cup fresh basil leaves, chopped
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and toss with a little olive oil.
- In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add chopped asparagus and bell peppers to the skillet. Sauté for about 3-4 minutes until slightly softened but still colorful.
- Stir in halved cherry tomatoes, salt, and pepper. Cook for an additional 3-5 minutes until tomatoes are soft.
- Combine the cooked pasta with the vegetables in the skillet. If needed, add reserved pasta water to mix well.
- Remove from heat and stir in lemon juice, grated Parmesan cheese, and fresh basil. Adjust seasoning as needed before serving.
Notes
- Feel free to substitute seasonal vegetables such as zucchini or add herbs like parsley for added flavor.
- For a spicy kick, consider adding red pepper flakes during the sautéing process.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg