Description
A light and colorful vegan pasta dish loaded with fresh vegetables.
Ingredients
Scale
- 8 oz pasta
- 2 tbsp olive oil
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 1 minute.
- Add bell peppers, zucchini, and broccoli. Cook for 5 minutes.
- Add cherry tomatoes and cook for another 2 minutes.
- Season with salt and pepper.
- Combine cooked pasta with the vegetables.
- Stir in fresh basil before serving.
Notes
- Use any seasonal vegetables you prefer.
- Adjust cooking time for softer or crunchier veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta primavera vegan, vegan pasta, vegetable pasta