Ingredients
Scale
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add cherry tomatoes, zucchini, and bell peppers. Cook, stirring frequently, until vegetables are tender, about 5-7 minutes.
- Combine the cooked pasta with the sautéed vegetables in the skillet. Toss to coat evenly.
- Stir in grated Parmesan cheese and chopped basil. Season with salt and pepper to taste.
- Serve immediately, garnished with extra basil and Parmesan if desired.
Notes
- Feel free to add other vegetables like asparagus or pine nuts for extra texture.
- For a vegan version, substitute Parmesan with nutritional yeast.
- This dish pairs well with a side of garlic bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stove top
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 15mg