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Delicious Vegetable Pasta with a variety of fresh vegetables

Vegetable Pasta with Fresh Veggies

A delightful and healthy pasta dish featuring vibrant seasonal vegetables, perfect for quick dinners and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz Pasta (e.g., spaghetti, penne)
  • 1 cup Asparagus, chopped
  • 1 cup Peas (Fresh or frozen)
  • 1 cup Bell peppers, chopped (Any color)
  • 1 medium Zucchini, sliced
  • 1 cup Cherry tomatoes, halved
Sauce and Seasoning
  • 2 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh herbs (e.g., basil, parsley), chopped, to taste
  • Salt to taste Salt
  • Pepper Pepper
  • 1/4 cup Parmesan cheese, grated (optional) Optional for serving

Method
 

Cooking the Pasta
  1. Cook the pasta according to package directions until al dente. Drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat olive oil over medium heat.
  2. Add minced garlic and sauté until fragrant.
  3. Stir in the asparagus, peas, bell peppers, and zucchini. Cook until the veggies are tender.
Combining Ingredients
  1. Add the cooked pasta to the skillet and mix well.
  2. Season with salt, pepper, and fresh herbs.
  3. Serve warm, topped with cherry tomatoes and Parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat by microwaving or warming on the stovetop with a splash of water.