Description
A vibrant and nutritious pasta dish packed with fresh vegetables.
Ingredients
Scale
- 8 ounces whole wheat pasta
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup chopped bell peppers (any color)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced zucchini
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/4 cup vegetable broth
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add broccoli, bell peppers, zucchini, and red onion. Cook for 5-7 minutes, until vegetables are tender-crisp.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in cherry tomatoes and vegetable broth. Cook for 2-3 minutes until tomatoes soften slightly.
- Add the cooked pasta to the skillet with the vegetables.
- Toss to combine. Stir in fresh basil.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Adjust vegetables based on seasonal availability.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta, vegetables, healthy, colorful, whole wheat, vegetarian, quick dinner, easy recipe