Vegetarian Pasta Primavera
A colorful and nutritious vegetarian dish packed with seasonal vegetables, perfect for lunch or dinner.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (your choice)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 carrot, julienned
- to taste Salt
- to taste Pepper
- Fresh basil for garnish
- Grated Parmesan cheese (optional)
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 30 seconds.
Cooking
- Add bell pepper, zucchini, broccoli, cherry tomatoes, and carrot; cook until vegetables are tender, about 5-7 minutes.
- Season with salt and pepper.
- Stir in the cooked pasta and mix well to combine.
- Garnish with fresh basil and Parmesan cheese before serving.
Notes
Serve warm as a main dish or side. It pairs well with a green salad and garlic bread. For extra flavor, drizzle with olive oil or balsamic vinegar before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.