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Vegetarian Pasta Spring

A vibrant medley of seasonal vegetables and pasta, perfect for a quick and nutritious weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz pasta (spaghetti, penne, or your choice)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 cup asparagus, cut into pieces
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)
  • Fresh basil for garnish (optional)

Method
 

Cooking
  1. Cook the pasta according to package instructions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add garlic and sauté for about 1 minute, until fragrant.
  4. Add zucchini, bell pepper, broccoli, and asparagus; sauté for about 5-7 minutes or until vegetables are tender.
  5. Stir in cherry tomatoes and cook for an additional 2 minutes.
  6. Toss the cooked pasta with the vegetables and season with salt and pepper.
  7. Serve warm, topped with Parmesan cheese and fresh basil if desired.

Notes

Store in an airtight container in the fridge for about 3-4 days. Reheat in the microwave or skillet with a splash of olive oil.