Pasta Primavera

Pasta Primavera is a vibrant and colorful dish that celebrates fresh vegetables tossed with pasta in a light garlic and olive oil sauce. It's a delightful and nourishing meal perfect for a quick lunch.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1 medium, sliced
• Cherry tomatoes - 150 grams, halved
• Carrot - 1 medium, julienned
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 30 grams, grated
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente, usually about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced zucchini, bell pepper, and carrot to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
4. Add the halved cherry tomatoes and continue to sauté for another 2-3 minutes until they are just warmed through.
5. Combine the cooked pasta with the sautéed vegetables in the skillet. Toss everything together, and season with salt and black pepper to taste.
6. Remove from heat, and stir in the chopped fresh basil and grated Parmesan cheese. Serve immediately.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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