Pasta con le Verdure e Formaggio

Pasta con le Verdure e Formaggio is a vibrant Italian dish that combines al dente pasta with a medley of fresh vegetables and creamy cheese, creating a delightful and satisfying meal. This vegetarian supper is not only flavorful but also packed with nutrients, making it a perfect choice for a wholesome dinner.

Ingredients

• Pasta (e.g., penne or fusilli) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Bell pepper (any color) - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Parmesan cheese - 50 grams, grated
• Salt - to taste
• Black pepper - to taste
• Basil leaves - a handful, fresh, for garnish

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 minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced zucchini and bell pepper to the skillet. Sauté for 5-7 minutes until they begin to soften.
4. Stir in the halved cherry tomatoes and cook for an additional 3-4 minutes until they start to blister.
5. Add the fresh spinach to the skillet, stirring until wilted, about 2 minutes.
6. Combine the cooked pasta with the sautéed vegetables in the skillet. Toss to mix well.
7. Sprinkle the grated Parmesan cheese over the pasta and vegetables. Season with salt and black pepper to taste, and toss again until the cheese is melted and well incorporated.
8. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 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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