Description
A healthy vegan pasta primavera recipe packed with fresh vegetables and flavor.
Ingredients
Scale
- 8 oz whole wheat pasta
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- In a large pan, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add bell peppers, zucchini, broccoli, and cherry tomatoes.
- Cook for 5-7 minutes until vegetables are tender.
- Add cooked pasta to the pan.
- Stir in oregano, salt, and pepper.
- Toss everything together and serve hot.
Notes
- Use seasonal vegetables for the best flavor.
- Adjust spices according to your preference.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta primavera, healthy vegan pasta, vegetable pasta recipe, quick vegan meal