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Spring Pasta

A vibrant and flavorful dish that celebrates spring with fresh vegetables and light flavors, perfect for a light dinner or as a side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 320 kcal

Ingredients
  

Pasta and Basic Ingredients

  • 8 ounces pasta (your choice) Thin types like angel hair or fettuccine work well.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 2 cloves garlic, minced
  • 1 cup bell peppers, sliced Choose your favorite colors.
  • 1 cup zucchini, sliced
  • 1 cup carrots, sliced
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste
  • Parmesan cheese for serving Garnish to enrich flavor.
  • Fresh basil for garnish Adds aroma and color.

Instructions
 

Preparation

  • Cook pasta according to package instructions until al dente. Drain and set aside.

Cooking

  • In a large skillet, heat olive oil over medium heat.
  • Add the garlic and sauté for about 30 seconds until fragrant.
  • Add the sliced bell peppers, zucchini, and carrots. Cook for about 5-7 minutes until the vegetables are tender.
  • Stir in the cherry tomatoes and cook for another 2 minutes.
  • Toss the cooked pasta into the skillet with the vegetables. Season with salt and pepper to taste.
  • Serve hot, topped with Parmesan cheese and fresh basil.

Notes

For an upscale presentation, serve on a shallow plate and sprinkle with red pepper flakes if desired. Pairs well with a green salad or garlic bread and a glass of white wine.
Keyword Easy Pasta Recipe, Fresh Vegetables, Healthy Dinner, Spring Pasta, Vegetarian