Description
A fresh and colorful pasta primavera recipe that is dairy-free.
Ingredients
Scale
- 8 oz pasta
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add bell peppers, zucchini, broccoli, and tomatoes. Cook for 5-7 minutes until tender.
- Season with salt, pepper, and Italian seasoning.
- Add cooked pasta to the skillet and toss to combine.
- Serve warm, garnished with fresh basil.
Notes
- Use any vegetables you have on hand.
- Adjust seasoning to taste.
- For added protein, include cooked chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta primavera recipes dairy free