This vegetarian dish is not only easy to make but also packed with color and flavor. It’s a great choice for a family dinner and can be altered to include your favorite vegetables and pasta shapes.
Ingredients:
- 12 ounces of your favorite pasta (we like penne or bowtie)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets (or chopped asparagus)
- 1/2 cup frozen peas
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (or a vegetarian alternative)
- Fresh basil leaves, for garnish (optional)
Instructions:
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta and set aside.
- Prepare the vegetables: In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until they become fragrant and translucent.
- Add the vegetables: Add the bell pepper, zucchini, cherry tomatoes, broccoli, and frozen peas to the skillet. Sauté for about 5-7 minutes or until the vegetables are tender but still crisp.
- Combine pasta and vegetables: Add the cooked pasta to the skillet with the sautéed vegetables. Combine while adding reserved pasta water back in to dish.
- Season and garnish: Season with salt and pepper to taste. Sprinkle grated Parmesan cheese over the top and stir to combine. If desired, garnish with fresh basil leaves for extra flavor and color.