Pasta com Legumes

Pasta com Legumes is a vibrant and hearty Brazilian dish that combines perfectly cooked pasta with a medley of colorful vegetables, all tossed in a light olive oil and garlic sauce. This comforting yet wholesome meal is not only delicious but also celebrates the freshness of natural ingredients.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Carrot - 1 medium, julienned
• Cherry tomatoes - 100 grams, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the diced zucchini, bell pepper, and julienned carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
4. Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes until they start to soften.
5. Add the cooked pasta to the skillet, tossing everything together. Season with salt, black pepper, and lemon juice to taste.
6. Remove from heat and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 58 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 120 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

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

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