Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- Salt and freshly ground black pepper to taste
- Fresh basil and parsley, chopped
- Grated Parmesan cheese, for serving
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.
- Add the bell peppers, zucchini, yellow squash, and broccoli to the skillet. Cook until vegetables are tender but still vibrant, about 5-7 minutes.
- Stir in cherry tomatoes and cook for another 2 minutes.
- Add cooked pasta to the skillet, tossing to combine and heat through. Season with salt and pepper.
- Remove from heat, garnish with chopped basil and parsley, and top with grated Parmesan cheese before serving.
Notes
- Feel free to add other seasonal vegetables like asparagus or peas.
- Use gluten-free pasta if needed for gluten sensitivity.
- For extra flavor, sprinkle with red pepper flakes or lemon zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 10 mg