Description
A vibrant garden-to-table dish with seasonal vegetables, herbs, and pasta for bold, nutritious flavor in under 35 minutes.
Ingredients
8 oz PreparedStatement Spaghetti
1 TB Olive Oil
1 clove Garlic
1 small Zucchini
1 small Bell Pepper
1 cup Cherry Tomatoes
1 cup Broccoli
1 medium Carrots
1 tsp Italian Seasoning
Salt To taste
Black Pepper To taste
Fresh Basil
Instructions
Bring a large pot of salted water to a boil
Cook pasta according to package instructions until al dente
While pasta cooks, heat olive oil in a large skillet over medium heat
Add minced garlic and sauté for 1 minute until fragrant
Add chopped zucchini, bell pepper, broccoli, and carrots to the skillet
Cook for 5-7 minutes until vegetables are tender but still crisp
Stir in cherry tomatoes and Italian seasoning
Cook for an additional 3 minutes
Season with salt and black pepper
Add cooked pasta to the skillet and toss to combine
Garnish with fresh basil before serving
Notes
Use gluten-free pasta for dietary restrictions
Swap zucchini with eggplant or yellow squash
Choose any color bell pepper
Try cauliflower or asparagus instead of broccoli
Carrot ribbons add nice texture
Blanch cherry tomatoes for sweeter flavor
Optional Parmesan (not included) can be sprinkled on top if using
- Prep Time: 10
- Cook Time: 25
- Category: Vegetarian Recipes
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg