Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil. Once shimmering, sauté minced garlic until fragrant (about 30 seconds).
- Add zucchini, bell peppers, asparagus, and cherry tomatoes to the skillet. Sauté until tender but crisp (about 4-5 minutes).
- Reduce heat to low; combine cooked pasta with vegetables in the skillet. Stir gently while adding reserved pasta water to create a light sauce.
- Sprinkle grated Parmesan cheese over the mixture and season with salt and pepper. Top with chopped basil before serving.
Notes
- Feel free to customize the dish with seasonal vegetables or proteins like grilled chicken or tofu.
- For added flavor, consider incorporating crushed red pepper flakes or lemon zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg