Description
A fresh and colorful pasta dish packed with seasonal vegetables and simple ingredients, perfect for a quick and satisfying dinner.
Ingredients
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12 ounces pasta (penne, rotini, or fettuccine)
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2 tablespoons olive oil
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1 medium zucchini, sliced
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1 medium yellow squash, sliced
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1 red bell pepper, sliced
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1 cup broccoli florets
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1 cup cherry tomatoes, halved
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3 cloves garlic, minced
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon Italian seasoning
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½ teaspoon red pepper flakes (optional)
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½ cup grated Parmesan-style cheese
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¼ cup reserved pasta water
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2 tablespoons fresh basil, chopped
Instructions
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Cook pasta in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
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Heat olive oil in a large skillet over medium heat. Sauté zucchini, squash, bell pepper, and broccoli for 4–5 minutes.
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Add garlic and cook until fragrant.
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Stir in tomatoes, salt, pepper, Italian seasoning, and red pepper flakes.
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Add pasta and reserved pasta water, tossing to combine.
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Remove from heat and stir in cheese and basil. Serve warm.
Notes
Use fresh, seasonal vegetables for best flavor. Reserve pasta water to keep the sauce light and silky. This dish reheats well with a splash of water or olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes