Pasta con le Verdure al Vapore

Pasta con le Verdure al Vapore is a vibrant and healthy Italian dish that showcases the freshness of seasonal vegetables paired with al dente pasta. This light yet satisfying meal is perfect for a quick weeknight supper, delivering both flavor and nutrition.

Ingredients

• Pasta (such as fusilli or penne) - 150 grams
• Zucchini - 100 grams, sliced
• Bell pepper (red or yellow) - 100 grams, sliced
• Carrot - 100 grams, julienned
• Broccoli florets - 100 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh basil - 10 grams, chopped
• Parmesan cheese (optional) - 20 grams, grated

Steps

1. Fill a large pot with water, add salt, and bring to a boil for the pasta.
2. While the water is heating, prepare the vegetables: slice the zucchini, bell pepper, julienne the carrot, and separate the broccoli into florets.
3. Once the water boils, add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
4. In the last 5 minutes of pasta cooking, set up a steamer basket over the boiling water; add the broccoli, zucchini, bell pepper, and carrot to the basket and steam for about 5 minutes until tender but still crisp.
5. In a large skillet, heat the olive oil over medium heat, add the minced garlic, and sauté for about 1 minute until fragrant.
6. Drain the pasta and add it to the skillet with the garlic, tossing to combine.
7. Add the steamed vegetables to the skillet, season with salt and black pepper, and toss everything together gently.
8. Remove from heat, sprinkle with fresh basil and grated Parmesan cheese if using, and serve immediately.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 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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