Spring Pasta
A vibrant and flavorful dish celebrating the essence of spring with fresh vegetables and light flavors, perfect for a light dinner or a side dish.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (your choice) Thin types like angel hair or fettuccine work well.
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup carrots, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh basil for garnish
Instructions
Cooking Pasta
- Cook pasta according to package instructions until al dente. Drain and set aside.
Preparing Vegetables
- 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.
Combining Ingredients
- 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 serving, place a generous serving of the pasta in a shallow bowl and sprinkle with Parmesan cheese and fresh basil. Pairs well with green salad or garlic bread.